Chinese Easy Baby Bok Choy Stir Fry

After I came to Guangdong, I fell in love with stir-fried green vegetables, just green vegetables with chopped garlic and no other ingredients. I usually have a plate of stir-fried greens of which the baby bok choy stir fry is the most frequent one on my table because it is too easy and too fast to make. Greens, garlic, oil  and a pinch of salt, no more than 5 minutes time, everything is done.

Cantonese stir-fried vegetables with garlic chopped are mostly leafy greens, including baby bok choy, celtuce leaves, choy sum etc. Maybe you are wondering why it is just garlic chopped and not other seasonings, because from the perspective of Chinese traditional medicine, garlic is warm in nature, green leafy vegetables are cool in nature, they are just the perfect match. And the taste of stir-fried vegetables with garlic is delicious too.

How to prepare

Some people like to cut the baby bok choy in half and stir-fry the bok choy  whole. The disadvantage of this method is that the soil at the roots cannot be completely cleaned. I usually remove the roots, cut them into sections, then stir fry.

How to cook

I think it is necessary to use a high fire to stir fry. When the oil starts to smoke, add garlic chopped,  a few seconds later,  immediately add the baby bok choy when the minced garlic has a fragrant flavor. Turn off the heat at once and transfer to a dish when you see the vegetables turn green. In order to maintain the tenderness and greenness of the baby bok choy, 30 seconds total cooking time is enough.

A pinch of salt

You only need a little salt, not too much, to taste the taste of the vegetables themselves. If too much salt is added, it will not taste good. If I use 200 grams of greens, 1/8 teaspoon of salt will suffice.