Bok Choy Stir Fry Recipe Bok Choy, otherwise known as White Chinese Cabbage, is certainly not a stranger to Chinese cuisine. Walk into any Chinese restaurant and you’ll find Bok Choy complimenting most of the dishes on the menu. Originally grown by the Yangtze River during the Ming Dynasty, Bok Choy has made its way throughout the decades to China, Korea, Japan, and North America. Originally known for its nutritional value and resistance to cold, Bok Choy nowadays is not only loved for its health perks, but also for its fresh natural taste that goes well with many stir fried dishes. This tasty plant is not only jam packed with vitamins, but also has a uniquely fresh and slightly sweet taste that will make you excited to eat your vegetables. The best part is that Bok Choy is extremely low maintenance, easy to cook, and convenient to storage. Here’s a home styled recipe from my childhood that will allow you to whip up a fabulous plate of stir fry in under 30 mins. Plus, all you’ll need is some salt, sugar, pepper, and chicken broth. Too good to be true? Try it out for yourself. Home Styled Bok Choy Stir Fry 2014-04-04 18:00:31 Serves 4 A quick easy and healthy bok choy stir fry recipe. Write a review Save Recipe Print Total Time 20 min Total Time 20 min Ingredients Bok Choy (1 ½ lb.) Chicken (1 lb.) Chicken Broth (1/2 cup) Sugar Salt Pepper Chicken broth Soy sauce Corn starch Dressing up the Chicken Marinate the chicken with salt, pepper, sugar, cornstarch, and soy sauce. Mix it for a good 15 minutes to make sure the tasty goodness is spread throughout. Add oil to a heated pan Cook the chicken on high heat Lay out the chicken pieces and pan fry for about 3-5 minutes, then flip the pieces over and cook until both sides are a beautiful golden brown Set the chicken aside I know it’s going to be tempting to take a bite of these tasty tings, especially after it’s sizzling hot off the pan, but trust me, the Bok Choy’s worth the wait Bok Choy Rinse the pan free of oil, then add in the Bok Choy Cook on low heat to avoid burning, then pop the lid back onto the pan to let the water boil. Afterwards, add oil, sugar, salt, and chicken broth, to bring out the taste Pop the lid back on once again and let the water boil Add in the chicken As you’re waiting for the water to boil again, mix some corn starch with water to create a complimentary creamy sauce. After the water boils, slowly add in the sauce. And just like that, you’ve got a Bok Choy dish that’s both tasty good and good for you! By Wenna Pang So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameHome Style Bok Choy Stir Fry Published On 2014-03-30Total Time 20MAverage Rating 5 Based on 1 Review(s) The following two tabs change content below.BioLatest Posts Wenna Pang A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. Simply put, a camera, a cup of coffee, and anything sweet is enough to keep me smiling. Latest posts by Wenna Pang (see all) Gooey Sticky Fun: Japanese Mochi - December 15, 2014 Umami Burger Review: No Such Thing as an Ordinary Burger - December 15, 2014 A Foodie’s Noodle Diary of Japan: The Tasty Discovery of Oil Noodles, Abura Soba - October 10, 2014 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.