Bok choy is one of my favorite types of cabbage because it’s both leafy and crispy, lending a nice mix of textures in a dish, and I like it stir-fried simply with chicken, garlic, and ginger. This time I tried Jaden’s technique for starting with a cold wok, which was totally contrary to any wokking I had done before, but I like it. The garlic and ginger infused the oil and imparted lots of flavor to the chicken and bok choy. I hardly ever measure ingredients when stir-frying, so the measurements below are an approximation.
We planted some bok choy this spring, and I wish the bok choy came from our garden, but it’s not ready yet. We do has some little seedlings sprouting, so hopefully in a few weeks we’ll have some baby plants ready to pick and enjoy.
- 1 pound bok choy (or 1 pound baby bok choy)
- 4 tablespoons canola oil
- 3 (about 1 pound/454 g) boneless skinless chicken breasts, cut into strips 1/2 inch/5 mm thick
- 3 cloves garlic, minced
- 1/2 inch piece of ginger, peeled and grated
- 2 scallions, cut into 2-inch pieces
- 3 tablespoons low sodium soy sauce
- 2 ounces (4 tablespoons/60 ml) chicken stock or broth
- Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems and rinse well.)
- Set the cold wok on the burner, pour in 2 tablespoons of the canola oil down the side of the wok and swirl to distribute. Add the garlic and ginger and turn on the heat, cooking until the wok is hot. Keep an eye on it so the garlic and ginger don’t burn.
- Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.
- Pour in the rest of the canola oil and the bok choy (can do it in two batches if necessary). Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.
- Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated.
- Serve with steamed rice.
wok
Rosa says
April 20, 2009 at 6:22 amI love that veggie! Your dish looks exquisite!
Cheers,
Rosa
Lydia (The Perfect Pantry) says
April 20, 2009 at 8:34 amI love using baby bok choy, too, when I’m lucky enough to find it (which means a visit to the Asian grocery store). I slice it right down the middle, and stir-fry the halves. Each one is a perfect portion.
Christina@DeglazeMe says
April 20, 2009 at 9:17 amI love baby bok choy and Shanghai bok choy too (are they the same thing?). But I realized the last time I made some that there is a lot of sand and grit in the bok choy… maybe a good idea to rinse them thoroughly. Anyway, your dish looks simple and delicious!
Sophie says
April 20, 2009 at 9:32 amI admit, I haven’t cooked with bok choy enough because I didn’t know how to prepare it :/, I like how you’ve incorporated it into this dish — it looks fresh and tasty!
Julie says
April 21, 2009 at 4:04 pmI love bok choy. This is such a simple recipe–perfect for a weeknight. I get so excited when I find baby bok choy…not that it tastes better; it’s just cute!
Drew says
April 26, 2009 at 1:32 pmHere’s something to try the next time you make this dish…Marinate the chicken beforehand in one of the tablespoons of soy sauce along with a tablespoon of corn starch…This will give the chicken a nice velvety coating as well as serve to thicken the sauce…A drop or two of sesame oil added to the marinating chicken lends some nice flavor also…
Lesley says
June 22, 2012 at 7:58 pmA succulent dish. The chicken is velvety and the boy choy sweet and slightly spicy. A classic recipe rendered well. Thanks!