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    Home » Recipes » Featured

    Bok Choy Stir Fry

    May 2, 2016 by Elaine 8 Comments | Jump to Recipe

    Super easy but the most popular garlic Bok Choy stir-fry is always on Elaine’s dinner table. This is my daughter’s favorite version with crispy pork belly pieces. You can replace pork belly (bacon should be a perfect substitute) with other common vegetable oil but this version is really highly recommended. Animal fat can make the vegetable more aromatic and smooth in taste.

    Bok Choy Stir Fry

    I am using larger bok choy for this recipe, but baby bok choy is completely suitable too. A tip in my cooking journey is to separate the white part from green leaves and cook the white part firstly for 1-2 minutes. This step help to cook the white part stem thoroughly without kill the leaves.

    Bok Choy stir fry

    Ingredients

    • 4-5 large bok choy (around 2 pounds), remove any yellow pieces and trim the ends
    • ½ cup pork belly slices (or you can use bacon)
    • pinch of salt
    • 2 garlic cloves
    • around 1 teaspoon of vegetable oil

    Instructions

    1. Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
    2. And then cut the white part into one bite size and separate the green leaves.
    3. Cut pork belly into small 2cm pieces and mince the garlic.Bok Choy Stir Fry
    4. And a small amount of vegetable oil (around 1 teaspoon) and then sauté the pork belly until slightly brown and there is lots of oil in wok. Add garlic; fry until aroma and then place the white parts firstly; to cook around 1-2 minutes until slightly soft.Bok Choy Stir fryBok Choy Stir fryBok Choy Stir fry
    5. Add leaves and salt in, continue cooking for no more than 30 seconds over highest heat. You will need to combine the bok choy with salt evenly.

    Bok Choy Stir fry

    Bok Choy Stir Fry

    Bok Choy Stir Fry

    Easy bok choy stir fried with pork belly pieces
    4 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Chinese
    Keyword: Bok Choy, stir fry
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 187kcal
    Author: Elaine

    Ingredients

    • 4-5 large bok choy , around 2 pounds, remove any yellow pieces and trim the tough ends
    • ½ cup pork belly slices
    • pinch of salt
    • 2 garlic cloves
    • 1 tsp. vegetable oil

    Instructions

    • Separate the pieces and then wash by soaking in clean water. You may need to wash 3-4 times to completely get rid of the sands.
    • And then cut the white part into one bite size and separate the green leaves.
    • Cut pork belly into small 2cm pieces and mince the garlic.
    • And a small amount of vegetable oil (around 1 teaspoon) and then sauté the pork belly until slightly brown and there is lots of oil in wok. Add garlic; fry until aroma and then place the white parts firstly; to cook around 1-2 minutes until slightly soft.
    • Add leaves and salt in, continue cooking for no more than 30 seconds over highest heat. You will need to combine the bok choy with salt evenly.

    Notes

    If you do not like animal fat, it is ok to skip pork belly and use vegetable oil only.

    Nutrition

    Calories: 187kcal | Carbohydrates: 11g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 1270mg | Potassium: 1198mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20265IU | Vitamin C: 205.7mg | Calcium: 485mg | Iron: 3.7mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Bok Choy Stir Fry

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    Reader Interactions

    Comments

    1. STEVE SALLOOM

      May 08, 2016 at 11:54 pm

      I have made this dish numerous times in the past with great success. Never made it with pork belly though. I have always used sliced pork stomach or BBQ red pork. Any time I am stressed for time, this meal comes in handy. Easy and quick to make, yet delicious and tasty. I serve over white rice with a healthy chicken or beef broth.

      Reply
      • Elaine

        May 10, 2016 at 8:30 am

        Chicken or beef broth should be a excellent match. Bok Choy is our favorite dark green leaves. And it is super easy to cook!

        Reply
    2. maude

      May 09, 2016 at 9:25 am

      this sounds great. I've stirred fried bok choy several times recently and it's come out bitter [ I didn't over/under cook it]. any suggestions besides your recipe directions??? I've used both reg. and baby b.c. tnx

      Reply
      • Elaine

        May 11, 2016 at 9:31 pm

        Sorry Maude, I cannot help with this problem, as I did not meet this type of problem.

        Reply
        • Soniatoronto

          November 20, 2017 at 3:50 am

          4 stars
          I think that the bitter bok choy is a diferent tipe of bok choy! It happened to me, And i tastei it in the Market, And i was told that is bitter version

          Reply
          • Elaine

            November 20, 2017 at 8:35 pm

            Can you drop me a photo on ins? I do not think we have a bitter bok choy here in China.

            Reply
    3. gautami

      May 10, 2016 at 9:30 am

      Hi Elaine, Garlic bok-choy is a favourite in our household too. My two cents would be to use mushrooms (especially trumpets or shitake) in place of animal fat for a vegetarian version. I typically add mushrooms to both bok-choy and cabbage and a splash of chicken broth.

      Reply
      • Elaine

        May 10, 2016 at 8:54 pm

        Hi Gautami,
        Thanks for stopping by and leave me this comment.For a vegan or vegetarian, using mushrooms is a smart as they can rich the flavor. I cook that version too. But I never tried to add some chicken broth. Will try this wonderful idea next time.

        Reply

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