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    Home » Recipe » Vegetables

    Stir fried Baby Bok Choy

    Published: Jul 11, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    Jen-TinyUrbanKitchen
    Baby bok choy, also known as "spoon vegetable" in Taiwanese (or, uhhh . . at least that's what my dad calls it), is a member of the brassica rapa species, which it shares with napa cabbage, turnips, rapini, and mizuna. This is one of my favorite vegetables to buy in Chinatown for several reasons: it's easy to clean; it cooks very quickly; and it's delicious and healthy!

    Add ~ 1 T canola oil to a wok under high heat. Once hot, add a handful (~ 7-10) of dried baby shrimp and let it cook until fragrant (~ 1 minute). Finally, add the washed bok choy leaves. Add a small bit of water (1 T) and cover for about 1-2 minutes. Stir the dish around some more and flavor with salt, pepper, and optionally dashi (Japanese soup base) to taste.

    If you have no dashi, you can try adding a few cloves of crushed garlic instead in the 1st step.

    I read an interesting article article by Jaden at Steamy Kitchen who recommends cooking the garlic starting with cold oil to prevent burning. It's an interesting method that I might try as well.
    Bok Choy on Foodista

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    1. China | Globetrotting at Home says:
      February 15, 2016 at 7:38 pm

      […] For our final meal, Derek made Taiwanese sticky rice cakes, and stir-fried baby bok choy. […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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