1-Step 1: Prepare the Bok Choy Rinse the 400g of bok choy thoroughly under cold water to remove any dirt, then drain it well. If you’re using baby bok choy, leave it whole for a quick cook; for larger varieties, trim the roots, separate the stalks and leaves, and cut the stalks on the bias to help them cook faster. This step ensures your veggies stay crisp and ready for the wok.

2-Step 2: Heat and Sauté Aromatics Heat oil in a wok or large skillet over low to medium heat. Add the 5 coarsely chopped garlic cloves and 3 slices of ginger, stirring until they’re fragrant and lightly browned. Be careful not to let them burn, as that can make the dish bitter keep the heat steady for the best results.

3-Step 3: Stir-Fry the Bok Choy For baby bok choy, add it whole to the wok and turn the heat to high. Stir-fry with 1/2 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon ground white pepper, adding small amounts of water as needed to keep it sizzling without burning. Cook until it’s tender-crisp, which takes just a few minutes. If using large bok choy, stir-fry the stalks first with the garlic and ginger over high heat until they’re tender-crisp, then remove them, add more garlic and ginger if needed, and cook the leaves until slightly wilted before returning the stalks to the wok for a final mix.

4-Step 4: Make and Add the Sauce In a small pan, combine soy sauce, oyster sauce, cornstarch, and water, then bring it to a boil and cook until it thickens slightly. Drizzle this sauce over the cooked bok choy just before serving to keep its vibrant color don’t mix it in while cooking. This step adds that restaurant-style flavor without making the greens soggy. For an easy bok choy stir fry recipe for beginners, remember to keep portions balanced and taste as you go.