Stir-Fried Asian Greens

Posted on Jun 01, 2022 by Eli Crain


  • 1lb Bok choy and/or Tatsoi
  • 1/4 cup chicken or veggie broth
  • 1 Tbsp rice wine or dry cherry
  • 2 tsp soy sauce
  • 1/2 tsp cornstarch
  • 1 Tbsp peanut or canola oil
  • 3 garlic cloves, minced
  • 1 tsp minced ginger
  • 1/4 tsp sugar


  1. Trim the bottoms off bok choy and separate into stalks. Slice stalks in to 2-inch pieces.
  2. Steam bock choy for 1 minute, remove from heat and rinse with cold water. Squeeze out excess water and pat dry with a paper towels.
  3. In a small bowl mix together broth, rice wince, soy sauce and cornstarch. Have the liquid mixture, sugar, salt, minced garlic and ginger ready near your sauté pan.
  4. Heat a 12-inch skillet over high heat until very hot. Add the garlic and ginger, stir-fry for about 10 seconds or until fragrant. Add the bok choy, salt, and sugar, stir-fry for another 30 seconds. Stir in in the broth and cornstarch mixture, then stir-fry for 1 minute, or until bok choy is tender. Remove from heat and serve hot!

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