Bok Choy

1. Halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.

2. Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.

3. Add the bok choy, soy sauce, and sesame oil (fish sauce, chilli sauce) 

4. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness 

5. Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.

Add Bok Choy to a large bowl of cold water and plunge a few times to remove any excess dirt. You can also rinse under running water.

Shake off excess moisture and thoroughly dry the exteriors. If cutting bok choy in half after washing, make sure the inside is dry too, especially if sauteing or stir-frying. 

Cut the vegetables down the center to create two halves

Cook the cut sections for a few minutes in hot oil in a large skillet without moving, this deepens the color on the surface. Once the color appears, flip over and cook the other side. The greens can now be stir-fried with a sauce to infuse more flavor.

Add ginger, minced garlic, and sliced spring onions and cook in vegetable oil until fragrant You want to make sure the garlic does not burn.

Add Bok Choy to a large bowl of cold water and plunge a few times to remove any excess dirt. You can also rinse under running water.

Shake off excess moisture and thoroughly dry the exteriors. If cutting bok choy in half after washing, make sure the inside is dry too, especially if sauteing or stir-frying. 

Combine oil, garlic, and red pepper flakes in a cold skillet, and then place over medium heat. The cold skillet prevents over-browning the garlic.

Cook the bok choy in one layer in the skillet. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown. Flip then cook until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

Serve with lemon juice and a little olive oil drizzled on top.

1. Heat oil in a large skillet or wok over medium-high heat. 

2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. 

3. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. 

4. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

1. Slice the tough end off. Once the end is off, you can easily tear off the outer large leaves, leaving the core intact (usually contains 4 pieces of medium leaves with a tiny core inside)

2. Halve the core lengthwise 

3. (Optional) If you use a large head of bok choy, further cut the white part of the outer leaves into bite-size pieces. Leave the green part intact without cutting, or cut it into large bite-size pieces, depending on the size of the bok choy.

4. Steam the bok choy in a big pan with water. Once the bok choy is just softened, transfer to a plate

5. Stir fry the mushrooms

6. Add the ginger, garlic, onions and cook together

7. Add the bok choy back in and pour in the sauce

8. Mix everything together, then thicken the sauce with the cornstarch slurry