Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

Stir-Fried Bok Choy with Garlic, Ginger, and Scallions
Photo by Amy Neunsinger


  • One ½-inch square of ginger, peeled and cut into thin matchsticks
  • 2 Tbs. peanut oil
  • 2 large cloves garlic, peeled and thinly sliced
  • 1-¼ lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
  • 2 Tbs. lower-salt chicken broth
  • 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
  • ¼ tsp. Asian sesame oil
  • + 3 more ingredients
    • 2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
    • Kosher salt
    • 1 tsp. cornstarch

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with ...

View full recipe at Fine Cooking


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