BOK CHOY STIR-FRY

In TCM, bok choy is often used in dishes to balance out spicy or warming ingredients, creating a harmonious and nourishing meal. It can be stir-fried, steamed, and added to soups.

delicious greens
Yields1 Serving
 6 bok choy cut into fourths
 2 cloves of garlic, minced
 2 teaspoons of oil
 2 teaspoons of salt
 1/2 teaspoon of mushroom seasoning
 2 teaspoons of corn starch
1

Wash the bok choy well.

2

In a wok add the oil, salt and garlic. When the garlic is lightly toasted add the bok choy.
Note: If you like black bean paste, add some now.

3

Add the bok choy. Toss for 1 minute then add the mushroom seasoning.
Toss until tender.

4

Mix the corn starch with 2 teaspoons of water.
Making a well in the middle of the vegetable, add the cornstarch and toss to coat.

5

Note: The cornstarch helps to bind the flavors to the vegetable.

6

Serve over rice as an option.

CategoryCooking Method

Ingredients

 6 bok choy cut into fourths
 2 cloves of garlic, minced
 2 teaspoons of oil
 2 teaspoons of salt
 1/2 teaspoon of mushroom seasoning
 2 teaspoons of corn starch

Directions

1

Wash the bok choy well.

2

In a wok add the oil, salt and garlic. When the garlic is lightly toasted add the bok choy.
Note: If you like black bean paste, add some now.

3

Add the bok choy. Toss for 1 minute then add the mushroom seasoning.
Toss until tender.

4

Mix the corn starch with 2 teaspoons of water.
Making a well in the middle of the vegetable, add the cornstarch and toss to coat.

5

Note: The cornstarch helps to bind the flavors to the vegetable.

6

Serve over rice as an option.

BOK CHOY STIR-FRY