J's Bok Choi

J. White Harris


After American cooking, the first style of cooking I studied and began to use was Chinese cuisine. The food is usually cut into bite size pieces before cooking. This allows the food to cook quickly and uses less fuel. The wok is the perfect cooking implement to utilize this cooking style.

Bok Choi, a type of Chinese cabbage, is one of my favorite vegetables. This recipe is very easy to make, it is delicious to eat, and it goes with most anything. I put this recipe together to duplicate a dish I had in a Chinese restaurant.


☆☆☆☆☆ 0 votes

6 servings
15 Min
15 Min


  • 2 Tbsp
    olive oil
  • 1
    sweet pepper, cut into strips
  • 1 small
    sweet onion, thinly sliced
  • 3
    quarter size pieces ginger, chopped
  • 3-4 clove
    garlic, minced
  • 1
    bok choi, rough chopped
  • 2 Tbsp
  • 2 Tbsp
    rice vinegar
  • 1/4 c
  • ·
    soy sauce for serving, as desired

How to Make J's Bok Choi


  1. Heat olive oil in a wok over medium-high heat. Add sweet pepper, onion, and ginger; sauté until onion is translucent, about 5 minutes.
  2. Add garlic and continue cooking for another minute.
  3. Add bok choi and stir fry about 2 minutes longer.
  4. Mix sugar, rice vinegar, and water; add this to the vegetables. Bring to a boil, cover, and steam until bok choi is tender, 4-5 minutes.
  5. Transfer to a serving bowl and serve with soy sauce on the side.

Printable Recipe Card

About J's Bok Choi

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese

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