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Vegetables, Vegetarian

Stir-fried baby bok choy

Stir-fried baby bok choy
Los Angeles Times

In the pristine prep kitchen above Culver City's Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a deconstructed garden: short mountains of gorgeous ying choy, ... Read more

Total time: 10 minutes | Serves 4
  • 2 tablespoons canola oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 12 baby bok choy, whole (trimmed)
  • Kosher salt and freshly ground black pepper

Step 1Heat a wok over medium-high heat, add the canola oil and swirl the wok around to coat the pan. Heat until you see a wisp of smoke. Add the garlic and ginger and quickly stir fry for just a few seconds, stirring with chopsticks.

Step 2Add the bok choy and stir to coat. Add 2 tablespoons hot water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don't burn. Add a little more water if necessary and a pinch of salt and pepper. Serve immediately.

Note: From Vicki Fan. Baby bok choy is available at many local farmers markets and Asian markets. Use the smallest baby bok choy you can find, about 2 1/2 inches long if possible. If larger, cut them in half lengthwise. Keep a saucepan of simmering water or chicken or vegetable stock on the stove, to add to the bok choy while cooking.

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