How To Cook Bok Choy | Quick & Easy

Hi guys, Bok choy was one of my favourite vegetables
growing up but only if it was perfectly cooked. This is similar to how they do it in Chinese
restaurants using the stir fry method with high heat, a teeny bit of oil, but with a
regular pan instead of the traditional wok. Start by washing your bok choy. You can easy
scratch or cut off any discoloration. Also, if you find some of the leaves have yellowed,
just rip that part off. The rest will be fine. I cut off the ends, but if the bok choy is
young enough it is fine to leave them on. If you want your bok choy to have a light
savory sauce, mix a half cup of water with a half tablespoon of water and stir it up.
Keep this handy. Now we’re ready to stir fry! Heat a pan on
high. Hold your hand over the pan to see if it’s hot but don’t touch it of course, be
careful. Add a tiny bit of oil, about a teaspoon or
even less. Now add a slice of peeled ginger and a minced clove of garlic into the oil.
Stir it around quickly for 15 seconds or so. You want to bring out the oil soluable flavours
of the garlic and ginger without burning. Then add the bok choy. The oil may splatter
so stand back and be careful. Stir the choy around quickly, then cover the pan. I don’t
have a large enough lid so I’m just using another pan as a cover. The moisture will steam up and cook the bok
choy very quickly. After about one minute or a bit less, you can uncover the pan. Stir the bok choy around a bit, turning over
any large pieces to make sure they cook evenly. Add your water and cornstarch mixture. This
will bubble up in a matter of seconds and create a thin sauce. The water leeched from
the bok choy during cooking will add flavour. You can also add a half teaspoon of soy sauce
or a dash of salt now. This will bring out the savoriness in the choy. If you’re unfamiliar with bok choy, pick up
a piece, blow on it to cool and test the white part for doneness. It should still be crisp
but have the sweet taste of cooked vegetables. It’s up to personal preference but I personally
don’t like it if it’s a bit overcooked. There’s a fine line between too raw, perfectly crisp cooked and then mushy. Now remove the pan from heat and serve right
away. And that’s it! Delicious bok choy in mere minutes. My family would cook Chinese greens like this
everyday; it’s pretty normal to have during meals or even as after dinner snacks. On this day, I’m having them with jasmine
rice and spicy lentils inspired by Singapore curry. So delicious, so healthy and it takes
me back to my childhood. I hope you give this a try. Thank you so much for watching this video.
If you liked it, please give it a thumbs up! What kinds of veggies did you love growing
up. I’d love to hear about your veggie comfort foods. Bye for now!

43 thoughts on “How To Cook Bok Choy | Quick & Easy

  1. Thanks for posting this.  Still stymied by yu choi and gai lan:  Even if I cook the stems separately, it's got the weirdest over-yet-under cooked texture.  I eat it anyway, because one thing I cannot live without is at least two daily servings of cooked greens! I bought broccoli leaves this evening at the store; never seen those before as a separate crop, and will try making them this way : )

  2. Yum!! I love bok choy. Never knew they added cornstarch to it, but now I recognize the slimy tasty goodness added to the mix with garlic.

  3. Never thought to add ginger or cornstarch i grew up on collard green, cabbage, but lately l love kale, spinach, swiss chard and boy choy . Thanks for sharing

  4. yummy! i love bok choy as well – your method looks really good, can't wait to try it out with your curried lentils 🙂

  5. Chinese food is my favorite! But I'm aweful with gettng taste and texture right. I love all of these simple recipes ! Favorite vegetable is actually bean sprouts and they're not easy to find except on a menu at restaurants 🙁

  6. I've always wanted to try bok choy at home after loving it at restaurants. Thanks for the tips! 😀

    When I was younger my favorite vegetable was probably broccoli, but kale is my absolute favorite now.

  7. Mhh delicious! :))
    I wrote my first ebook!! :)) It's a recipe book. I wrote it in german BUT I will translate it!! 🙂

  8. I love bok choy and tend to have it several times a week (if available!). 

    What other flavor combinations go well with it? My family tends to like it with an acid (lemon juice or white vinegar). 

  9. Thanks for this video, I'll give it a try! I've always love squash, tomato, onions and corn. We called them Calabasitas. I have a recipe for them on my channel 🙂

  10. @Mary's Test Kitchen Interesting! My favourite way of eating pak choi & bok choi is raw, just washed, of course. 😀

  11. I was a weird child, my favourites were pan fried brussel sprouts and steamed broccoli. Like, the two vegetables that most children dislike 😉

  12. Hi Mary! As soon as I watched this I ran downstairs and made some, I added some leeks and green onion too and it was so delicious! No more plain veggies for me!

  13. Great vid ! I realize now that I've rarely eaten bok choy this way, it's either stir fried with other vegetables or added in soups. My absolute favourite vegetable that I've loved since I was a kid is water spinach. Stir fried with chili and garlic (± fermented tofu) as a side dish with rice, it's just perfect. 

  14. Ooh yeah looks amazing I could do this with spinach I am addicted to spinach cooked like this. I'm transitioning to vegan at the mo for health reasons although most people I have come across go paleo I just don't eat meat and dairy and eggs irritate me so I really hope it helps as I have gotten worse. I have chronic fatigue syndrome although that's a joke name as fatigue is just 1 of the symptoms.

  15. My mom always made us carrots and peas – still a favorite of mine. We also almost everyday had letcho consisting of fresh zucchini, onions and tomatoes in summer 🙂 yummy ^-^ Have you ever tried broccoli with a little bit of soy sauce and a tiny bit (half a small teaspoon if not less) peanut butter? A really interesting and delicious combo :*

  16. I loved pretty much all veggies growing up. I think asparagus were one of my favorites and still is 🙂 Asparagus and brussels are my 2 favorites….if I had to pick.

  17. So glad you posted this-I just bought some baby bok choy and wasn't sure how I was going to cook it! My favorite veggies growing up were baked sweet potatoes w/ brown sugar and butter…yum! I still love this (but with Earth Balance instead!) and also like a savory version- baked sweet potato w/ chili!

  18. It looks delicious, even though I have no idea how bok choy tastes like :))
    And how did you cook that rice? Or any rice? Simple white rice…

  19. This looks so good could I use this method for broccoli and mushrooms together? It's my favorite…..thanks for another great video 😀

  20. I grew up poor with iceberg lettuce as the most common green I had. When I first got the opportunity to try Bok Choy I was BLOWN away. It's AMAZING! Thanks for this video<3

  21. You said you had the bok choy with steamed rice and spicy lentils inspired by Singapore curry. Do you have the recipe for spicy lentils.

  22. Can you please make more Chinese vegan recipes? For example spicy deep fried eggplant? I just love Chinese food and you are such a great youtuber!

  23. im sure as the top result for "easy bok choy" you hear this CONSTANTLY but you just saved my very depressed self from another day of tv dinner or buttered noodles. I didn't have ginger or corn starch but I added an itty bitty bit of honey and some extra garlic and it's an awesome bowl of greens to give me some gosh darn nutrition. Bless!

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