Stir-fried Bok Choy
Stir-fried Bok Choy
Quick Chinese Stir-fried Bok Choy with Baek Jong-won’s All-Purpose Sauce
Let’s make a super-fast Chinese-style stir-fried bok choy using Chef Baek’s special all-purpose Chinese sauce. This recipe is incredibly quick and easy, perfect for a weeknight meal or an impressive dish for guests. We’ll guide you through every step, from making the all-purpose sauce to preparing the bok choy.
Main Ingredients- 5 heads of Bok Choy
- 1/2 stalk of Scallion (green onion)
Stir-frying Seasoning- 3 ladles of Chinese All-Purpose Sauce (approx. 180ml)
- 2/3 ladle of Cooking Oil (approx. 60ml)
- 1 pinch of Salt
- 1 Tbsp Sesame Oil (approx. 10ml)
Chinese All-Purpose Sauce (using Soju Cup)- 1/2 Soju Cup Soy Sauce (approx. 40ml)
- 1/2 Soju Cup Oyster Sauce (approx. 40ml)
- 1/5 Soju Cup Sugar (approx. 15ml)
- 2 Soju Cups Water (approx. 160ml)
- 1/4 Soju Cup Cornstarch (approx. 20g)
- 3 ladles of Chinese All-Purpose Sauce (approx. 180ml)
- 2/3 ladle of Cooking Oil (approx. 60ml)
- 1 pinch of Salt
- 1 Tbsp Sesame Oil (approx. 10ml)
Chinese All-Purpose Sauce (using Soju Cup)- 1/2 Soju Cup Soy Sauce (approx. 40ml)
- 1/2 Soju Cup Oyster Sauce (approx. 40ml)
- 1/5 Soju Cup Sugar (approx. 15ml)
- 2 Soju Cups Water (approx. 160ml)
- 1/4 Soju Cup Cornstarch (approx. 20g)
Cooking Instructions
Step 1
First, let’s make the ‘Chinese All-Purpose Sauce,’ the key to this delicious stir-fried bok choy! Using a soju cup as a measure, combine 1/2 cup soy sauce, 1/2 cup oyster sauce, 1/5 cup sugar, and 2 cups of water in a pot or deep bowl. Finally, add 1/4 cup of cornstarch. Whisk thoroughly with a whisk or spoon until the cornstarch is completely dissolved and there are no lumps. Having this sauce pre-made is incredibly convenient for various Chinese dishes!
Step 2
Next, it’s time to prepare the vegetables. Wash the bok choy thoroughly under running water. Trimming off just the very bottom tip will help keep the leaves together. Cut each of the 5 bok choy heads in half for easier cooking. Separate the white and green parts of the scallion. Finely mince the white part. (Tip: Minced scallions add extra flavor to the sauce.)
Step 3
Now, let’s briefly blanch the bok choy. Bring a pot of water to a rolling boil. Once boiling, add 2/3 ladle of cooking oil and a pinch of salt. (Tip: Adding oil and salt helps the bok choy retain its vibrant green color and seasons it.) Add the prepared bok choy and blanch for about 1 minute. The key is to blanch just until the bok choy slightly wilts and remains crisp.
Step 4
Drain the blanched bok choy immediately using a sieve. Transfer it directly to a serving plate while it’s still hot. (※ Important Tip: Do not rinse with cold water! This helps maintain the bok choy’s crisp texture and warm temperature.)
Step 5
Finally, let’s make the sauce and combine everything. Pour about 3 ladles of the prepared Chinese all-purpose sauce into a heated pan. Stir continuously with a spatula or spoon as it heats up; the sauce will thicken quickly. Once the sauce starts to thicken, add the minced scallions and stir-fry them together. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for extra aroma. And it’s done! Pour the finished sauce generously over the warm bok choy and enjoy!
