Stir-Fried Baby Bok Choy

  • Serves

    serves 4

Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.


  • 4 medium heads baby bok choy
  • 12 tsp. cornstarch
  • 3 tbsp. vegetable oil
  • 2 tbsp. oyster sauce
  • 14 cup chicken stock
  • Salt and freshly ground white pepper
  • 1 tsp. Asian sesame oil


Step 1

Trim and quarter lengthwise heads of bok choy. Blanch in a large pot of boiling water until just tender, 1–2 minutes. Drain, pat dry, and set aside.

Step 2

Dissolve cornstarch in 1 tsp. water; set aside.

Step 3

Heat a wok over high heat until hot but not smoking. Add vegetable oil, then add bok choy and stir-fry until heated through, about 1 minute. Add oyster sauce and chicken stock and stir-fry until liquid has reduced slightly, about 30 seconds. Season to taste with salt and pepper.

Step 4

Add cornstarch mixture and cook until sauce thickens, 15–30 seconds. Add sesame oil and stir well.

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