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Nutrition Facts
Serving Size 1 (1746g) Recipe makes 2 servings
Calories 373
Calories from Fat 152		(40%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 9.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2098mg		87%
Potassium 4287mg		122%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 17.0g	68%
	Sugars 20.2g
Protein 27.4g		54%
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Baby Bok Choy in the Wok

Recipe #333547 | 19 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #910147
Oct 28, 2008

This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy.

SERVES 2 -3 (change servings and units)

Ingredients

4 baby bok choy (halved or quartered, depending on size)
2 garlic cloves, minced
1/2 carrot, thinly sliced (optional)
2 tablespoons sake or rice wine
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon sesame oil (optional)

Directions

1
Wash and slice all vegetables first.
2
Combine sake and soy sauce in equal amounts in a small bowl.
3
Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
4
Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.