Baby Bok-choi Stir-fry Recipe

Rinse baby bok choy. Trim root end and separate leaves if they are large; halve or quarter lengthwise so stems and leaves cook evenly. Pat dry.

If using eggplant: cut into 1/2-inch cubes and lightly salt; set aside 10 minutes then pat dry. If using tofu: press for 15–20 minutes, then cut into 1/2-inch cubes. If using okra: trim stems and halve lengthwise. If using chicken: cut into bite-size strips and season lightly with 1/4 tsp salt and 1/8 tsp pepper. If using shrimp: pat dry and season lightly.

Mince garlic (if using garlic sauce) and grate or mince ginger (if using). Measure out soy sauce, oyster sauce, sugar, sesame oil and stock; combine into a small sauce bowl and stir to dissolve sugar.

If serving with rice, have 3 cups cooked rice ready and keep warm.

Eggplant or Tofu

Heat 1 tbsp neutral oil in a wok or large skillet over medium-high heat. Add eggplant cubes and stir-fry until golden and mostly tender (4–6 minutes). Remove to a plate. If using tofu instead, pan-fry tofu cubes in 1 tbsp oil until golden on all sides (4–6 minutes) and remove. Keep pan hot.

Okra

Heat 1 tbsp oil, add okra and stir-fry 3–4 minutes until bright and slightly tender. Remove and set aside.

Chicken

Heat 1 tbsp oil in the wok until shimmering. Add chicken pieces in a single layer; stir-fry until cooked through and nicely browned, about 4–6 minutes depending on size. Remove and set aside.

Shrimp

Heat 1 tbsp oil, add shrimp and stir-fry until pink and opaque, about 2–3 minutes. Remove and set aside.

Return the wok to high heat and add 1–2 tbsp vegetable or peanut oil. Add minced garlic (and ginger if using) and stir for 10–15 seconds until fragrant but not burnt.

If you chose the belachan sauce: add 2 tsp belachan chili paste and 1 tsp neutral oil to the aromatics, stir for 20–30 seconds until the paste loosens and becomes fragrant. Add prepared bok choy stems first (the thicker parts) and stir-fry 1 minute.

If you chose the garlic & wine sauce: after garlic/fragrant, add 1 tbsp dry white wine and let it flash for 10 seconds to lift flavors. Then add the soy/oyster/sugar/stock mixture and stir to combine.

Add baby bok choy leaves and continue to stir-fry, tossing constantly, until stems are crisp-tender and leaves are wilted, about 2–3 minutes total. Add salt (1/2 tsp total across the dish) and 1/4 tsp white or black pepper; adjust to taste.

Return any reserved add-ins (eggplant, tofu, okra, chicken, or shrimp) to the wok and toss to combine and heat through, 30–60 seconds. Drizzle 1 tsp sesame oil over the finished stir-fry and give a final toss.

Taste and adjust seasoning — for belachan version you may want an extra splash of soy or a pinch of sugar to balance heat; for garlic version add a dash more wine or soy if needed.

Spoon steamed rice onto plates. Mound the baby bok choy stir-fry alongside or on top of rice. Garnish with chopped scallions or cilantro and serve with lime or lemon wedges if desired.

Serve immediately while hot.