chinesebok-choyveganstir-fryquickweeknight

Qing Chao Xiao Bai Cai

Name: Qing Chao Xiao Bai Cai
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500 g bok choy, halved lengthwise if small or cut into quarters if large; 4 cloves garlic, thinly sliced; 10 g ginger, finely julienned; 15 ml neutral oil; 30 ml water; 20 g vegetarian oyster sauce; 10 ml light soy sauce; 5 ml sesame oil; 2 g sugar; 0.5 g white pepper

This simple bok choy stir-fry is glossy, garlicky, and full of clean, savory flavor. The stems stay juicy and crisp while the leaves turn silky and tender, making it an ideal fast vegetable dish for a weeknight meal.

15 min

2 servings

111 kcal

Chinese

Ingredients

Stir-fry

500 gbok choy, halved lengthwise if small or cut into quarters if large
4 clovesgarlic, thinly sliced
10 gginger, finely julienned
15 mlneutral oil
30 mlwater

Sauce

20 gvegetarian oyster sauce
10 mllight soy sauce
5 mlsesame oil
2 gsugar
0.5 gwhite pepper

Instructions

1
Trim the base of the bok choy if needed, then wash it very well under cold running water, separating the leaves slightly to remove any grit. Drain thoroughly and slice any extra-large stalks so the pieces are similar in size for even cooking. In a small bowl, stir together the vegetarian oyster sauce, light soy sauce, sesame oil, sugar, and white pepper.
2
Heat a wok or large frying pan over high heat until very hot, then add the neutral oil. Add the sliced garlic and julienned ginger and stir-fry for about 15-20 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.
3
Add the bok choy and toss quickly over high heat for 1-2 minutes to coat it in the aromatic oil. When the leaves start to wilt but the stalks are still bright, add the water, cover briefly for 1 minute, and let the steam help soften the stems while keeping the greens vivid.
4
Uncover and pour in the sauce. Stir-fry for another 1-2 minutes until the bok choy is crisp-tender, glossy, and the sauce lightly clings to the leaves and stems. Taste and serve immediately; overcooking will dull the color and make the stalks watery.

Nutrition per serving

111 kcal

Calories

Protein

Carbs

Fat

Fiber

Notes

•For the best texture, keep the heat high and cook the bok choy quickly so the stems stay crisp-tender.
•If your bok choy is very wet after washing, spin or pat it dry to avoid diluting the sauce and lowering the pan temperature.
•Serve with steamed rice, plain noodles, or alongside tofu for a fuller meal.
•If you cannot find vegetarian oyster sauce, use mushroom stir-fry sauce as a substitute.

Background

Quick stir-fried leafy greens are a staple of Cantonese home cooking, where the aim is to highlight the vegetable's freshness with minimal seasoning. Bok choy is one of the most common greens prepared this way, often with garlic and a light savory sauce. Vegetarian oyster-style sauces made from mushrooms are a modern adaptation widely used in plant-based Chinese cooking.

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