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Fast and tasty
Warm Bok Choy salad

Warm Bok Choy Salad

An exceptionally tasty, vibrant, and healthy dish! Bok choy (also called pak choi) is a staple in China and across Southeast Asia. There are countless ways to cook it — boiled, steamed, stir-fried, or pickled. It's delicious!

Pearl

Recipe author

Composition / ingredients

Servings:

Bok choy (Chinese stem cabbage)

300

Ginger (fresh, grated, 1/2 to 1 1/2 tsp)

Garlic

Vegetable oil

Sugar (level)

Salt

Paprika

0.5

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 63 % 15 g

Carbohydrates 33 % 8 g

174 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 15 min

Step 1:

How do you make a warm bok choy salad? Gather everything on the list. You can swap fresh ginger for ground dried ginger, and instead of plain vegetable oil, reach for olive oil — or better yet, sesame oil if you have it.
Step 2:

Rinse each bok choy leaf in cold water and pat dry. Separate the green leafy part from the white stem.
Step 3:

Cut the white, fleshy stems into small pieces.
Step 4:

Chop the green leaves the same way.
Step 5:

Heat the oil in a skillet. Add the white stem pieces and stir-fry over high heat for about a minute.
Step 6:

Add the green leaves, toss, and cook just a few seconds.
Step 7:

Peel the garlic and ginger, rinse, and pat dry — you can use more or less of each to suit your taste. Grate them finely and add to the bok choy. Sprinkle in the sugar, paprika, and ground black pepper. Toss and let it sit over the heat for a minute or two.
Step 8:

Salt to taste and take the pan off the heat.
Step 9:

Serve warm, scattered with a pinch of sesame seeds.

It's delicious both warm and cold. Bok choy is packed with vitamins, minerals, amino acids, and fiber, so work it into your meals whenever you can. Enjoy!
Everyone's tolerance for salt, sweet, bitter, spice, acid, and heat is different, so always adjust the seasonings to your own taste. When you're using a spice for the first time, remember that some are easy to overdo — chili pepper especially.
Any oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for stir-frying.
One more thing: the wrong pan can ruin even the best recipe, so pick one suited to the dish.