Chao Xiao Bai Cai Stir Fried Baby Bok Choy Recipes

QUICK BABY BOK CHOY WITH GARLIC

Quick Baby Bok Choy with Garlic image

I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.

Provided by wiebke

Categories Side Dish Vegetables

Time 14m

Yield 3

Number Of Ingredients 8

Ingredients

1 ½ tablespoons rapeseed oil
2 teaspoons minced garlic
1 pound baby bok choy
1 tablespoon light soy sauce
½ teaspoon white sugar
salt and freshly ground black pepper
¼ cup water
½ teaspoon sesame oil

Steps:

Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.9 g, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 330.3 mg, Sugar 2.5 g

CHAO XIAO BAI CAI (STIR-FRIED BABY BOK CHOY)

Chao Xiao Bai Cai (Stir-Fried Baby Bok Choy) image

This quick recipe is a personal favorite and has been made for friends and family over the last few years.

Provided by Member 610488

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 bunches baby bok choy
1 1/2 tablespoons vegetable oil
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup water
1/4 teaspoon sesame oil

Steps:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.

Nutrition Facts : Calories 62.2, Fat 5.5, SaturatedFat 0.7, Sodium 674.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.7, Protein 1.6

XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

Xiang Gu You Cai (Shiitake Baby Bok Choy) image

Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

Provided by Kate S.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 bunches baby bok choy
6 dried shiitake mushrooms
1/4 teaspoon salt (to taste)
2 teaspoons soy sauce (to taste)
1 teaspoon sugar (to taste)
2 teaspoons cornstarch (as needed)
1/4 teaspoon msg (optional)
4 tablespoons cooking oil (as needed)

Steps:

Soak mushrooms in boiling water.
Without separating bunches, wash and drain baby bok choy.
Wash mushrooms and squeeze out excess water. Quarter.
Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

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