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What in the world is Bok Choy? Think of it as the Chinese cabbage in terms of how common it is eaten. However, don’t think of it as the Chinese ‘cabbage’ when it comes to taste, as it is nothing like the American cabbage!
You are watching: How To Cook Shanghai Bok Choy
Usually, this healthy veggie (which is packed with Vitamin A and C) is stir fried in traditional Chinese dishes and makes a great side dish. Here’s how we make it at my house – making it the perfect amount of doneness, and flavorful!
There’s a giant variety of vegetables in Chinese cuisine, and Shanghai bok choy is only one of them! If you are a fan of veggies, then you’re also going to enjoy Yu Choy, Chinese Broccoli, Red Amaranth and more!
Sometimes I make this dish with dried shrimp (aka 蝦米). This ingredient are basically sun dried shrimps that have been preserved and is used in many Asian cuisines. It adds a umami flavor to the dish. We always have a jar (or 2) of dried shrimp in the house, as there are different types too!
If you’re interested, you can buy them from any Asian supermarkets or on amazon. But to make this dish, it is actually completely optional.
Anyway, here’s how to cook Shanghai Bok Choy…
- 4-5 Shanghai Bok Choy bunches
- 1 tablespoon olive oil
- 2 cloves of garlic, crushed
- Sea salt, as desired
- 1/4 cup of water
- Optional, dried shrimp
Cut off the very end of your bok choy with a knife and discard.
Now, bok choys can vary in size, so you may cut the bok choys a little differently depending on the bunches you got. But our goal here is to separate the whites from the leafy green parts for the larger bunches. If they’re small enough, you can even ignore this step. Cut the white pieces about inch length.
Heat oil in a large skillet or wok over high heat. Add the garlic and optionally dried shrimp, and cook for about 30 seconds, and then add the white parts of the bok choy.
Stir fry for a about 1 minute, and then add the leafy greens. Stir fry for about 30 seconds, and then add 1/4 cup of water and cover with a lid for about a minute.
Remove the lid, add desired amount of salt. and stir fry 3-5 minutes. If you like your bok choy more crispy, stick with less time, and if you like it more tender/soft, I would try cooking it longer.
Remove bok choy from skillet and serve!
Looking for delicious authentic Chinese side dishes like this Easy Stir Fried Shanghai Bok Choy with Garlic? Check out my Stir Fry Chinese Eggplant in Garlic Sauce here!
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