Whether it is green stemmed Shanghai bok choy or “regular” white-stemmed bok choy this vegetable is meant for the wok. Baby or full size, bok choy stir-fries beautifully when it is washed and chopped in similar sized pieces. Stir-fry the thicker stem portions first and toss in the chopped green leaves afterwards. Because greens release a lot of water while cooking, no extra water or stock is needed, but you will need a cover to steam until just done.
2 tbsp oil
1-inch fresh ginger, peeled and finely grated
1 lb/400g bok choy
1/2 tsp sea salt
Wash and prep the bok choy and ginger, arranging in bowls or plates beside the stove-top. Heat the wok on high. Add oil, swirl to cover the sides of the wok and toss in ginger. Using a large Chinese spatula, stir for 10 seconds then add the chopped bok choy stems and sprinkle with salt. Stir-fry about 2 minutes or until slightly tender. Add all the chopped leafy ends, mix and cover. Leave to steam 1 or 2 minutes or until leaves are wilted and stems still firm but deliciously tender.