This Garlic Shanghai Bok Choy only take 10 minutes to stir fry. It’s an easy, delicious and healthy Chinese vegetable.
What is Shanghai bok choy?
Shanghai bok choy is a type of Chinese vegetable, sometimes called Chinese Cabbage. Its small like baby bok choy but a light jade green color with light yellow/white stems. The flavor is quite mild and somewhat sweet.
Shanghai bok choy vs bok choy
Like I said earlier, Shangahi bok choy is small, light green with a more mold and even sweeter flavor. Mature bok choy and baby bok choy has white stalks with green tips. The flavor is more bitter. The mature bok choy is not typically found in Asian grocery stores nor is it traditionally found in Asian recipes. Baby bok choy and Shanghai bok choy is more typically found in Asian cooking.
Both are prepared the same way. You need to remove any yellowed exterior leaves or stems. Then trim the end of the bok choy. They should also be cleaned. The easiest way to get all the dirt off the leaves is to submerge them in water and agitate the water. The dirt should fall to the bottom. You don’t need to pat it dry. A little water in the pan helps steam the bok choy and cook it.
Pak choi vs bok choy
Pak choi and bok choy are the same plant. The scientific name is Brassica rapa var. Chinensis. However, pak choi is the name used in the UK, while bok choy is commonly used in the US.
Can you freeze bok choy?
Bok choy can be frozen if it’s raw or blanched. However, freezing this recipe after it’s finished is not ideal. The bok choy will lose its structure and become mush when defrosted and then reheated.
Can dogs eat Shanghai bok choy?
My dogs are drawn to the kitchen when I’m cooking. They are little vacuum cleaners and suck up anything that falls to the ground. And it’s ok for dogs to eat raw bok choy. However, they shouldn’t eat the finished dish because garlic is toxic for dogs.
How to store bok choy
Bok choy can last 3-6 days in the fridge. Just keep it in the crisper wrapped loosely in a damp paper towel.
What does bok choy taste like?
Shanghai bok choy has a more mild and sweeter flavor. Regular bok choy has a more bitter flavor. However, baby bok choy is less bitter than the more mature version.
Different types of Bok Choy
There are two different types of bok choy: shanghai and regular. There are two different types of regular bok choy: baby and mature. They are typically called baby bok choy and just bok choy.
How do you eat Shanghai bok choy?
Sautéing is an easy way to enjoy bok choy but baked, sautéed or in soups are also delicious. Check out these recipes.
- Chicken and Bok Choy Turmeric Stir Fry
- 15 Minute Oven Roasted Tilapia, Bok Choy and Mushrooms
- Shrimp, Bok Choy and Turmeric Soup
- AIP Coconut Milk Curry Soup
- Spicy Bok Choy and Bacon Fried Rice
Ingredients
- Shanghai Bok Choy: You can use any type of bok choy for this recipe. It doesn’t need to be Shanghai Bok Choy.
- Garlic
- Extra Virgin Olive Oil: Avocado oil or ghee are good substitutes
How to cook Garlic Shanghai Bok Choy
1. Heat oil in a large wok or sauté pan over a high heat.
2. Add garlic and cook while stirring until fragrant, about 30 seconds.
3. Next add the bok choy and toss to coat in oil and garlic.
4. Continue tossing and cook until the greens are wilted, and the ends are beginning to soften but still have a crunch, about 3-5 minutes. Remove from the heat and serve immediately.
Tips for making the best shanghai bok choy
- This would also be good with the addition of wood ear or shiitake mushrooms in the last few minutes of cooking.
- Make sure to have all the ingredients ready to go before cooking. This recipe moves quickly, and you won’t have time to prep ingredients between steps.
- You can use any type of bok choy for this recipe. It doesn’t need to be Shanghai Bok Choy.
- You can add salt if you prefer. Just add to taste once you’re finished cooking and toss to combine.
This recipe would make a great side for any of these Asian dishes.
- Sweet Potato Glass Noodles Stir Fry (Japchae)
- Char Siu Sauce with Pork (chicken featured in the photos with the bok choy)
- Taro Cake
- AIP Orange Chicken
- Nightshade Free Thai Green Curry Burger
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Garlic Shanghai Bok Choy
Equipment
- Wok or saute pan
Ingredients
- 8-10 Shanghai Bok Choy washed and ends trimmed, any bok choy will due
- 6-8 Large Garlic cloves chopped
- 2 tablespoons Extra Virgin Olive Oil Avocado Oil or Ghee are good substitutes
Instructions
- Heat oil in a large wok or sauté pan over a high heat.
- Add garlic and cook while stirring until fragrant, about 30 seconds.
- Next add the bok choy and toss to coat in oil and garlic.
- Continue tossing and cook until the greens are wilted, and the ends are beginning to soften but still have a crunch, about 3-5 minutes. Remove from the heat and serve immediately.
Video
Notes
- This would also be good with the addition of wood ear or shiitake mushrooms in the last few minutes of cooking.
- Make sure to have all the ingredients ready to go before cooking. This recipe moves quickly, and you won’t have time to prep ingredients between steps.
- You can use any type of bok choy for this recipe. It doesn’t need to be Shanghai Bok Choy.
- You can add salt if you prefer. Just add to taste once you’re finished cooking and toss to combine.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
A great combination of tastes — and easy to do