Bok Choy has become one of my favorite vegetables. It is rated as one of the most nutrient-dense vegetables, which means it is chocked full of vitamins and minerals! It is very versatile and has a natural spicy flavor. A sauce made with red wine vinegar, soy sauce, and chili paste adds an extra kick to this bok choy recipe!
- 1 1/4- 1 1/2 pounds bok choy, ends trimmed, stalks cut diagonally and leaves cut across into 1 to 1 1/2-inch strips
- 2 Tbsp red wine vinegar
- 1Tbsp light (low-sodium) soy sauce
- 2 Tbsp plus 2 tsp water, divided
- 1 tsp arrowroot or tapioca flour
- 1 1/2 Tbsp peanut or coconut oil, for stir-frying
- 2 thin slices fresh ginger
- 1/4 tsp chili paste or to taste, optional
- 1/4 – 1/2 tsp sea salt, according to taste
- 1/2 tsp sesame oil
In a small bowl, combine the red wine vinegar, soy sauce, and 2 tablespoons water. In a separate small bowl, dissolve 1 teaspoon arrowroot in 2 teaspoons water. Set aside.
Preheat the wok or saucepan and add oil. When the oil is hot, add the 2 slices ginger and the chili paste if using. Let the ginger brown for 20 to 30 seconds then add the bok choy stalks. Stir-fry for 1 minute, sprinkling with the salt. Add the leaves. Continue stir-frying until the leaves are wilted and dark green (about 1 1/2 more minutes). Note: Sprinkle the bok choy with water, or a bit of Chinese rice wine or dry sherry if it begins to dry out.
Push the bok choy to the sides of the pan or wok. Whisk the sauce and then pour it into the middle of the pan. Bring to a boil. Re-stir the arrowroot and water mixture and add to the sauce, stirring quickly to thicken.
Remove from heat and stir in the sesame oil. (Remove the ginger slices before serving).