Stir-fried bok choy. When you reach the tough base of the stem, discard. Throw your bok choy into a large bowl with lots of cold water. Heat oil in a large skillet over medium heat.
Even my picky son loves this dish.
Adjust the spice to your liking and feel good about feeding your family wholesome natural ingredients.
Add the bok choy, adding the stalks first, and then the leaves.
You can have Stir-fried bok choy using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Stir-fried bok choy
- Prepare 2 bundles of bok choy.
- It's of Shimeji 1/2 shares.
- It's 100 g of Kikurage.
- It's 50 g of Sprouts.
- You need 1/2 of carrot.
- It's 1 teaspoon of grated ginger.
- Prepare 1 tablespoon of sesame oil.
- Prepare of a.
- You need 2 tablespoons of sake.
- You need 1.5 tablespoon of salt with rice malt.
- It's 1 tablespoon of mirin.
- It's of b.
- Prepare 1 tablespoon of starch.
- It's 2 tablespoons of water.
Detailed step-wise picture recipe of making Bok Choy Stir-Fry Stir-Fried Bok Choy with Garlic - Thoroughly clean the Bok Choy multiple times in running water to remove all the dirt, discard any yellowish leaves and chop them into large chunks. In a thick bottomed pan heat sesame oil. Heat olive oil in a large skillet over high heat.
Stir-fried bok choy instructions
- Cut off the roots and cut them into 3cm widths. Shimeji cuts off the stem Wash Kikurage with water and cut into bite-sized pieces Cut the carrots　into shapes of half circles.
- A and B are put in a bowl and mixed together..
- Put sesame oil in a frying pan and heat Add carrots, green pepper stems, shimeji, kikurage and sprouts Fry until soft.
- Add the leaves of Bok choy and mix, turn A and stir for 1.2 minutes.
- Turn off the heat, tilt the frying pan and add B to the broth. If it gets thick, entangle it as a whole..
DIRECTIONS Heat oil in saucepan over medium heat. Add garlic, ginger, black pepper, and bok choy. Stir-fried bok choy is a quick and easy way to enjoy this leafy green. The key to fantastic stir-fried bok choy is cooking the stems first before adding the tender greens. You can also combine it with other meats and vegetables to create a one-pan meal.
