Stir-fried Bok Choy (清炒小白菜)

清炒小白菜

Stir-fried Bok Choy (清炒小白菜) — Home-styleJiangsu home cooking.

Ingredients

• baby bok choy (or pak choi)
• garlic cloves, minced
• salt
• neutral cooking oil
• sesame oil (optional, for finishing)
• white pepper (optional pinch)

Instructions

1. Cut each bok choy lengthwise in half (or quarters if large). Separate the white stems from the green leaves if possible — they cook at different rates. Soak in cold water for 2 minutes to remove any sand, then drain well. (Cut surfaces are clean white (stems) and deep green (leaves), no brown or slimy spots)
2. Heat oil in a wok or large skillet over high heat until shimmering. Add minced garlic and stir for 5 seconds until fragrant. (Garlic sizzles and aroma fills the kitchen in seconds)
3. Add the bok choy stems first (they take longer). Stir-fry for 1 minute, then add the leaves. Toss constantly for another 60-90 seconds. (Stems turn translucent at the edges, leaves begin to wilt and darken)
4. Sprinkle salt evenly over the greens. Toss for 20 seconds to distribute. If using white pepper, add it now.
5. If using sesame oil, drizzle it around the edge of the wok (not directly on the vegetables) and toss once more for 10 seconds. (Leaves are glossy and vibrant green, stems still hold their shape)
6. Serve immediately. The residual heat in the wok will continue cooking, so don't let it sit.