排 · Renew · gentle
Stir-Fried Bok Choy
炒白菜
炒白菜
Serves
2
Time
12 min
For
All phases
Po Po sayswhy we make this
“The gentlest of the everyday greens. Bok choy is mild, cooks in two minutes, and pairs with any of the soup-and-protein lunches. The garlic-and-ginger base is what makes it suit postpartum eating in Chinese tradition.”
Ingredients · 材料
At SeeWoo · Wing Yip
200g bok choy or pak choi
Spring onions 葱
washed, halved or quartered lengthwise
2 cloves
Garlic 蒜
smashed or thinly sliced
2 thin slices
Old ginger 老姜
1 tsp
Light soy sauce 生抽
1 tsp
Toasted sesame oil 麻油
pinch
Sea salt 盐
Method · 做法
1
Wash the bok choy thoroughly between the leaves. Halve or quarter lengthwise so the stems and leaves cook evenly.
2
Heat 1 tbsp neutral oil in a wok over high heat until just smoking. Add the garlic and ginger; stir for 15 seconds.
3
Add the stems first (they take longer). Stir-fry 90 seconds.
4
Add the leaves, salt, and 2 tablespoons of water (the steam helps soften the leaves quickly). Toss for another 60 to 90 seconds until the leaves are bright green and just wilted.
5
Off heat, drizzle with soy and sesame oil. Serve immediately.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.