Why is my bok choy flimsy?

The heat may not have been high enough. The key is to cook quickly on very high heat. That way the bok choy cooks while still retaining a tender crunch. Cooking for longer on lower heat results in steamed bok choy that loses its texture.

Can I add the garlic first?

I wouldn't. The reason is that garlic burns quickly. And this recipe is made with the stovetop burners set to high. For that reason, I add the bok choy first - and then add the shrimp paste and garlic for a few final tosses in the wok. The garlic cooks perfectly and perfumes the entire dish, but doesn't burn in the process.

My stovetop heat is on high, but it took forever to cook this. Why?

You need to allow the pan to sit there and heat up before cooking. At my place (with my induction stovetop), that can take a while. At this point, I basically use the force (I just know ). But a good way to tell if it's is hot enough is to place a drop of water in the pan. If the droplet sizzles and dances around, it's probably hot enough.

Quick Bok Choy Stir Fry

Name: Quick Bok Choy Stir Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 tablespoon neutral oil such as vegetable oil or grapeseed oil; 16 ounces bok choy or baby bok choy; 2 garlic cloves, minced; 1 teaspoon shrimp paste or granulated chicken or vegetable stock; Sprinkle of msg (optional); 1 teaspoon toasted sesame oil; Salt and ground black pepper, to taste

Quick Bok Choy Stir Fry

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My bok choy stir fry is pungent and umami. Flash fried greens, hot and smoky from the wok in just 15 minutes from start to finish.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Stir fry
Method: Stir fry
Cuisine: Chinese
Diet: Vegetarian

Ingredients

Units Scale

1 tablespoon neutral oil such as vegetable oil or grapeseed oil
16 ounces bok choy or baby bok choy
2 garlic cloves, minced
1 teaspoon shrimp paste or granulated chicken or vegetable stock
Sprinkle of msg (optional)
1 teaspoon toasted sesame oil
Salt and ground black pepper, to taste

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Instructions

Regular or large bok choy: Slice off the base and separate the leaves. Rinse thoroughly to remove any dirt. If the leaves are big, chop them into 2 ½-inch pieces. Baby bok choy: Slice baby bok choy in half, lengthwise and clean thoroughly to remove any dirt. If the leaves are long, chop them into 2 ½-inch pieces.
Warm up the wok: Place a wok or a nonstick deep skillet over high heat. When the wok is hot, add the oil and swirl it around to coat the surface.
Stir fry the bok choy: Add the bok choy and stir fry for 2 minutes.
Season the bok choy: Add the garlic, msg, and shrimp paste, and toss a few times.
Finish off the dish with sesame oil, salt and pepper: Turn the heat off and drizzle the toasted sesame oil over the bok choy. Season with salt and pepper and serve immediately.

Notes

My bok choy stir fry tastes best hot and fresh out of the pan. Leftovers can be stored in the refrigerator for up to 2 days. But leftover bok choy is likely to get rather limp and watery.

Nutrition

Serving Size: 1 serving
Calories: 125
Sugar: 3.2g
Sodium: 65.9mg
Fat: 9.5g
Saturated Fat: 6g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 8.3g
Fiber: 2.8g
Protein: 3.1g
Cholesterol: 0.8mg

Find it online: https://pickledplum.com/bok-choy-stir-fry/