This quick, healthy baby bok choy recipe combines garlic, shrimp, and salt. You can whip up this dish in just 8 minutes with 3 ingredients!
In terms of Chinese vegetables, the simplest method is the best. Creating a complicated recipe is unnecessary. When it comes to Chinese greens, freshness is the key—you only need to cook them for a few minutes with the most fundamental ingredients.
Baby bok choy can be used in various ways, such as with garlic bok choy.
I love this bok choy recipe so much. Chopped garlic, baby shrimp, and a dash of salt are all you need to make this simple dish. With any Chinese dish, this recipe goes well. And it’s both nutritious and delicious!
FREQUENTLY ASKED QUESTIONS
Is it good for your health?
- Vitamin C content, immunity-boosting properties, and protection from cancer cell formation are just a few of the many advantages of this superfood vegetable. In addition, it’s a potent antioxidant.
Is Baby Bok Choy the same as the regular variety?
- They are, in fact, the same things. They are green leafy vegetables that belong to the Chinese cabbage family and are mildly bitter.
- Tendergreen leaves and short stems characterize the smaller variety known as “baby broccoli.” Toss them in a hot skillet for a quick meal. They rank near the top of my all-time favorite fruits and vegetable list.
The average number of calories in one serving
- Each serving of this recipe contains only 45 calories.
With this recipe, what are its complementary dishes?
Steamed rice or a main dish are the best accompaniments for this recipe. A healthy Chinese meal can be made in just a few minutes.
- salt to taste
- 1/4 cup oil
- 1/4 cup taucheo, fermented bean sauce
- 5 cloves garlic, peeled and roughly chopped
- 1 tablespoon dark soy sauce
- 1-3 lbs. (0.4 kg-1.3 kg) chicken, cut into bite-sized pieces, about 18 pieces
- 4 small boiling potatoes, Yukons, or Reds will hold better than Russets, peeled and cut into large pieces
- 1 tablespoon soy sauce
- 2 shallots, peeled and roughly chopped
- 3 cups water
- 2 tablespoons palm sugar, chopped
- Sauté the chopped garlic in the oil in a wok until it’s light brown or aromatic. Stir-fry the shrimps for a few minutes until they’re half-cooked. Add a pinch of salt to the shrimp, and then add the baby bok choy to the mixture. Prepare the vegetables in a flash in a wok or frying pan, then plate and serve immediately.
- Vegetables should not be overcooked. They need to keep their juiciness and crunch.
- You might be interested in my recipe for Chinese greens with oyster sauce.