Baby Bok Choy Stir Fry

Print This Recipe

Baby Bok Choy Stir Fry

1 lb baby bok choy
3 cloves garlic, minced
1/4 cup sliced green onion
3 Tbsp. fresh ginger, minced
2 Tbsp. turmeric, shredded
2 Tbsp. sesame oil
2 Tbsp. peanut oil
1/8 C. soy sauce
2 Tbsp. sesame seeds

Cut the bottoms off the baby bok choy so that the leaves  separate. Rinse well and pat dry.  Heat a wok (or large fry pan) over high heat. Pour in peanut oil and then swirl oil, tilting wok to coat bottom.  Add garlic and ginger and saute for 2 minutes. Add in turmeric and saute for 2 minutes. Add chopped green onion. Add half of baby bok choy and stir-fry until leaves are wilted, about 2 minutes, then add remaining baby bok choy and stir-fry until all leaves are bright green and limp, 3 to 4 minutes total. Stir in soy sauce, then saute for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, sprinkle with sesame seeds and serve.

Note:  You can add other ingredients if you wish.  We happened to have King Trumpet Mushrooms and put them in the wok first since they needed to cook longer than the bok choy.