Mandarin - Bok Choy Stir Fry

Bright Flavors with a Winter-Time Staple

Total Time: 15 - 20 min Servings: 2 - 3

Posted by Lo

This dish is a quick and easy, delicious dish that I can remember without consulting a recipe. As I often say to my customers at market, there are two solid things in the pan first, then the Bok Choy, then two liquids.

It works best when the Bok Choy is fairly small and leafy (see related Bok Choy salad recipe for what to do when the Bok Choy gets large and is mostly stem). In fact, I like this recipe best with tiny Bok Choy that I can throw into the pan whole.

INGREDIENTS
1-2 T oil
1 clove garlic, finely chopped
1 teaspoon grated ginger
8-10 tiny Bok Choy heads left whole or 5 medium Bok Choy heads, coarsely chopped
1 T soy sauce
Juice from ½ an orange or mandarin

PREPARATION
1. In a hot pan sauté the garlic and ginger in the oil until fragrant
2. Add Bok Choy and stir to coat with oil
3. Cover and turn heat to low for 3-4 minutes.
4. Uncover and stir well, then cover and cook on low for another few minutes.
5. Uncover and turn heat up to high. Add soy sauce and orange juice and stir to coat well. Allow to cook for another minute, then serve.