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

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


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

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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