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Bok Choy Stir Fry

May 2, 2016 8 Comments

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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
  • 1/2 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

4 from 1 vote
Print
Bok Choy Stir Fry
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Easy bok choy stir fried with pork belly pieces
Course: Side Dish
Cuisine: Chinese
Keyword: Bok Choy, stir fry
Servings: 2
Calories: 187 kcal
Author: Elaine
Ingredients
  • 4-5 large bok choy , around 2 pounds, remove any yellow pieces and trim the tough ends
  • 1/2 cup pork belly slices
  • pinch of salt
  • 2 garlic cloves
  • 1 tsp. 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.
  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.
  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.
Recipe Notes

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

Nutrition Facts
Bok Choy Stir Fry
Amount Per Serving
Calories 187 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 13mg4%
Sodium 1270mg55%
Potassium 1198mg34%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 20265IU405%
Vitamin C 205.7mg249%
Calcium 485mg49%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Bok Choy Stir Fry

Filed Under: Featured, Recipes, Stir fry

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  1. STEVE SALLOOM says

    May 8, 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 says

      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 says

    May 9, 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 says

      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 says

        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 says

          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 says

    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 says

      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

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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