Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, stir fry bokchoy. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stir Fry Bokchoy is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Stir Fry Bokchoy is something which I have loved my whole life.
If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Stir the cornstarch mixture and swirl into the wok, then.
To get started with this recipe, we have to prepare a few ingredients. You can cook stir fry bokchoy using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Stir Fry Bokchoy:
- Get 1 head garlic
- Get Minced pork (marinated w/soy, flour)
- Make ready 1 bundle bokchoy
- Take Slices ginger
- Get 1 tsp oyster sauce
This stir-fried bok choy recipe is a basic veggie side dish that can go with everything from Shanghainese braised pork belly to a roast chicken. For this bok choy recipe, we used the larger variety that you can find at most regular grocery stores. Add garlic, ginger, black pepper, and bok choy. In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
Instructions to make Stir Fry Bokchoy:
- Soak vege in salt water for 10 mins. Wash and rinse, then cut.
- Minced garlic and stir fry until golden brown set aside.
- Saute garlic and ginger and pork. then add vege.Add a little water. Cook until half done. When done put in a plate and sprinkle garlic on top.
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. This quick and easy recipe for bok choy stir fry goes nicely with any meat. Bok Choy Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaf tips at the end (these will cook very fast).
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