Stir-Fried Choy Sum With Minced Garlic

Stir-frying in a light sauce flavored with soy sauce and a lot of garlic is my go-to method for cooking Asian greens. Quick, simple, and flavorful, it's really hard to go wrong.

Ong Choy with XO sauce

Ong Choy or water spinach is a popular Chinese leafy green vegetable that’s worth pairing with luxurious XO sauce. Ong Choy has become a "standard" offering at Chinese restaurants

Bok Choy Stir-fry

This bok choy stir-fry recipe is a healthy veggie side dish that goes with everything. We'll show you how to work with any bok choy variety!

Bok choy with oyster sauce and crispy garlic

You should always have a big plate of greens on your table for a Cantonese family-style meal. This saucy bok choy with crispy garlic is delicious!

Stir-Fried Bok Choy

This is a fast and easy way to cook any leafy green Chinese vegetable—bok choy, gai lan, Chinese spinach, or amaranth—while preserving maximum freshness and flavor. Here, bok choy are sliced and stir-fried with scallions, garlic, and ginger. A dash of salt, sugar, and sesame oil enhance the bok choy's natural vegetal flavor without overpowering it.

Seriously Asian: Stir-Frying Vegetables

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....

Vegetable Chow Mein - The Woks of Life

This traditional vegetable chow mein recipe is vegetarian and delicious, made with crispy noodles, bok choy, mushrooms, and bean sprouts.

Everyday Vegetable Stir-Fry

Use up whatever veggies you have on hand or left over in the fridge to make this tasty, flexible, everyday vegetable stir-fry recipe.

Bok Choy in Ginger Sauce

My favourite way to cook bok choy - with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily!

Bok Choy With Chives, Black Bean Sauce, and Chow Fun

Instead of noodles, the base of the dish is stir-fried bok choy (cooked in a super-heated cast iron wok to get some nice, smoky wok hei into it) along with flowering chives, Chinese chives, and leeks in a savory fermented black bean and soy-based sauce. The noodles are still great—perfect for adding a bit of textural and flavor contrast—but now their ratio is more akin to the marshmallows in the Rice Krispies.