Qing Chao Xiao Bai Cai

Nutrition · per serving

Steps

1. 1

   Trim the base of the bok choy if needed, then wash it very well under cold running water, separating the leaves slightly to remove any grit. Drain thoroughly and slice any extra-large stalks so the pieces are similar in size for even cooking. In a small bowl, stir together the vegetarian oyster sauce, light soy sauce, sesame oil, sugar, and white pepper.

   500 g bok choy, halved lengthwise if small or cut into quarters if large20 g vegetarian oyster sauce10 ml light soy sauce5 ml sesame oil2 g sugar0.5 g white pepper
2. 2

   Heat a wok or large frying pan over high heat until very hot, then add the neutral oil. Add the sliced garlic and julienned ginger and stir-fry for about 15-20 seconds, just until fragrant; do not let the garlic brown or it will taste bitter.

   15 ml neutral oil4 cloves garlic, thinly sliced10 g ginger, finely julienned
3. 3

   Add the bok choy and toss quickly over high heat for 1-2 minutes to coat it in the aromatic oil. When the leaves start to wilt but the stalks are still bright, add the water, cover briefly for 1 minute, and let the steam help soften the stems while keeping the greens vivid.

   500 g bok choy, halved lengthwise if small or cut into quarters if large30 ml water
4. 4

   Uncover and pour in the sauce. Stir-fry for another 1-2 minutes until the bok choy is crisp-tender, glossy, and the sauce lightly clings to the leaves and stems. Taste and serve immediately; overcooking will dull the color and make the stalks watery.

   20 g vegetarian oyster sauce10 ml light soy sauce5 ml sesame oil2 g sugar0.5 g white pepper

Origin & History

Quick stir-fried leafy greens are a staple of Cantonese home cooking, where the aim is to highlight the vegetable's freshness with minimal seasoning. Bok choy is one of the most common greens prepared this way, often with garlic and a light savory sauce. Vegetarian oyster-style sauces made from mushrooms are a modern adaptation widely used in plant-based Chinese cooking.