Bok Choy Stir-Fry Bok Choy Stir-Fry

Author: Canadian Living

Next to rice, vegetables are the most important staple in Chinese cooking. Now there's a wide variety of Asian vegetables available in the supermarket, such as baby bok choy, a small version of its namesake.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: February 2004



Slice bok choy in half lengthwise. Spread and wash under cold water. Drain in colander.

In large pot of boiling salted water, blanch bok choy until bright green, 2 minutes. Drain and chill in cold water; drain. (Make-ahead: Wrap in paper towel and refrigerate in plastic bag for up to 24 hours.)

In wok or large nonstick skillet, heat vegetable oil over medium heat. Add bok choy, 2 tbsp (25 mL) of the oyster sauce, sesame oil and pepper; cover and steam, shaking pan occasionally, until tender-crisp, about 3 minutes. Arrange on warmed platter; drizzle with remaining oyster sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 411 mg
  • Protein 2 g
  • Calories 23.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 2 g


  • Iron 7.0
  • Folate 19.0
  • Calcium 8.0
  • Vitamin A 25.0
  • Vitamin C 42.0
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Bok Choy Stir-Fry