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"Clear" stir-fried bok choy has no heavy sauce, only a little salt, MSG (umami powder), broth, or stock.

The taste of bok choy improves after a few freezing days as the cold converts its starches to sugars. Winter is the best time to enjoy tender and sweet bok choy.


If you don't have a wok, cast iron, or stainless steel pan, blanch bok choy leaves in boiling water for 30 seconds. Drain them before tossing them in hot oil and seasonings.

Ingredients - 2 Servings

  • 10 oz Shanghai bok choy. About 7 to 8 heads. You can use other large and long bok choy.

  • 1/4 cup of broth or stock

  • MSG or umami powder

  • 2 cloves of garlic, coarsely cut

  • Vegetable oil. Peanut, corn, canola, soybean

  • Salt


1. Separate the leaves and keep a few center pieces attached. Thoroughly wash bok choy in several changes of cold water. Drain and pat dry.

If the bok choy you are using has leaves longer than 3 inches, cut them into bite-sized pieces and separate the white stems and leaves. Stir fry the stems for 30 seconds before adding leaves in step 2.

2. Heat 3 Tbsp of vegetable oil in a wok/cast iron/stainless steel pan over high heat. Once the oil begins to smoke, add the bok choy and quickly stir and toss for a few seconds. Add the garlic and continue to stir-fry until the bok choy leaves are wilted. Under a minute.

3. Turn the heat to medium and add 1/4 cup of broth or stock or water. Cover and steam for 1 to 2 minutes.

4. Uncover, add 1/3 to 1/2 tsp salt and 1/4 tsp umami powder or MSG. I used kelp flakes by Burlap & Barrel. Toss well.

5. Serve hot.


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