17 minutes
A quick and flavorful stir-fry dish featuring Shanghai bok choy with a deliciously savory glaze.
Shanghai Bok Choy, quartered and washed
0 lb
cups
Ginger, peeled and lightly smashed
0 oz
teaspoons
teaspoons
tablespoons
cups
Oyster sauce
tablespoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
tablespoons
teaspoons
teaspoons
teaspoons
1. Prepare the Savory Glaze
In a small bowl, combine the vegetable stock, oyster sauce, Shaoxing wine, dark soy sauce, white rice vinegar, cornstarch, sugar, 0.5 teaspoon salt, and white pepper. Stir until you have a smooth, homogenous mixture.
2. Prepare the Bok Choy
Remove the outer leaves from the bok choy, then quarter each head and wash them thoroughly under cold running water.
3. Blanch the Bok Choy
Bring 6 cups of water to a boil in a large pot. Add the ginger, 2 teaspoons of salt, and the baking soda if using. Once boiling, add the bok choy, let the water return to a boil, then remove the bok choy and cool immediately in cold water.
4. Stir-Fry the Bok Choy
Heat a wok over high heat until it just begins to smoke. Add the onion oil and let it heat up. Toss in the bok choy and stir-fry for about 4 minutes.
5. Add the Savory Glaze
Make a well in the center of the wok and pour in the prepared sauce. Stir everything together and continue to stir-fry for another 2 to 3 minutes, or until the sauce bubbles and thickens, coating the bok choy evenly.
6. Serve
Transfer the bok choy with its savory glaze to a heated dish and serve immediately.
Use the crispy vegetable technique on a selection of vegetables, serve them over a grain like rice or quinoa, and drizzle with your savory glaze. Top with sesame seeds or chopped nuts for added texture.
You can take the crispy vegetable technique and savory glaze and apply them to a stir-fry, mixing your chosen protein and vegetables together with the glaze until everything is well-coated and flavorful.
To achieve crispiness in the bok choy, you likely employ a quick sauté with high heat to sear the outside while keeping the inside tender. This technique can be applied to numerous vegetables such as asparagus, green beans, snap peas, or even sliced Brussels sprouts.
After searing chicken breasts or thighs, glaze them with a sauce made from soy sauce, ginger, scallions, and a hint of sugar.
The glaze is likely a combination of soy sauce, perhaps some form of sweetener like honey or sugar, and other umami-rich components such as garlic, ginger, or oyster sauce. This base recipe for the glaze can be varied by adding different ingredients such as chili paste for heat (to make a spicy glaze), hoisin for sweetness, or vinegar for acidity.
Avoid overcrowding the pan which can lead to steaming instead of searing. Work in batches if necessary.
Choose fresh, vibrant Shanghai bok choy with firm stems and lush green leaves. Smaller heads will be more tender and cook more evenly.
Taste as you go. The glaze should have a balance of salty, sweet, and sour. Adjust with sugar or vinegar as needed.
Sauté garlic and ginger just until fragrant to avoid burning. These aromatics should accent the dish, not overpower it.
Serve immediately once the bok choy is crisped and the glaze is applied. The dish is best enjoyed hot.
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