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!
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Chinese Vegetables
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.
Best Bok Choy Recipe
Baby bok choy can be used in various ways, such as with garlic bok choy.
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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
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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.
Ingredients:
- 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
Instructions:
- 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.
Notes:
- 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.