Gingered Bok Choy Stir Fry

Serves 4


1/4 cup soy sauce
1 1/2 teaspoons cornstarch
1/4 cup Chinese rice wine or sherry
1 teaspoon finely chopped garlic
2 teaspoons peeled, finely grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 large head bok choy
2 teaspoons vegetable oil
2 baby leeks or scallions, halved lengthwise and cut into 1-inch pieces

  1. In a small bowl combine the soy sauce, cornstarch, rice wine or sherry, garlic, ginger, salt and sugar and stir with a fork.
  2. Trim the leaves from the bok choy stalks. Thinly slice the stalks crosswise and shred the leaves coarsely. Discard the core.
  3. Heat a wok or large skillet over high heat. Pour the oil down the side of  the pan and swirl around pan. Add the sliced stalks and stir fry for 3 to 4 minutes. Add the leaves and stir-fry for 2 to 3 more minutes, until the stalks are barely tender and the leaves just wilted.
  4. Add the soy sauce mixtrure and leeks or scallions. Cook until sauce thickens slightly, about 30 seconds. Transfer to a platter and serve.
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