🍽️ How to Make Qingchao Shanghaiqing (Stir-Fried Shanghai Bok Choy) at Home

🧆 Ingredients

• 400g Shanghai bok choy
• 2 cloves garlic (sliced)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon water

🍳 Steps

1. Clean and Prepare the Bok Choy: Separate each stalk of Shanghai bok choy. Rinse thoroughly under running water, paying special attention to the base and between the leaves where dirt and sand can hide. For extra cleanliness, soak the bok choy in a large bowl of water for 5–10 minutes, then rinse again. Trim off the tough ends and any wilted outer leaves. If the bok choy is large, cut the stalks in half lengthwise to ensure even cooking.

2. Prepare the Aromatics: Peel and thinly slice the garlic cloves. Set aside. Prepare all other ingredients before starting to cook, as stir-frying is a quick process.

3. Heat the Wok: Place a wok or large skillet over high heat. Allow it to get very hot before adding oil—this helps prevent sticking and ensures a good sear.

4. Stir-Fry the Garlic: Add the vegetable oil to the hot wok. Swirl to coat. Add the sliced garlic and stir-fry for about 10–15 seconds, just until fragrant and lightly golden. Be careful not to burn the garlic, as it will turn bitter.

5. Add the Bok Choy: Immediately add the drained bok choy to the wok. Stir-fry quickly and continuously, tossing the greens so they cook evenly. Use a spatula or tongs to move the bok choy from the bottom to the top. High heat is essential to keep the vegetables crisp and vibrant.

6. Season and Steam: Sprinkle in the salt and sugar. Add 1 tablespoon of water around the edge of the wok to create steam, which helps the bok choy cook through without becoming soggy. Cover the wok with a lid for 30–45 seconds if you prefer softer stems, then uncover and toss again.

7. Check Doneness: The bok choy is ready when the leaves are wilted but still bright green, and the stems are just tender with a slight crunch. Taste a piece—if it’s too firm, stir-fry for another 30 seconds. Avoid overcooking, as the texture should remain crisp.

8. Plate and Serve: Transfer the stir-fried bok choy to a serving plate immediately to prevent further cooking. Serve hot as a side dish.

Key Points for Success:

• Use fresh, young bok choy for the best flavor and texture.
• Dry the bok choy thoroughly after washing to avoid excess water in the wok.
• Stir-fry over high heat for a short time to preserve color and crunch.
• Adjust garlic and seasoning to taste.
• Serve immediately for optimal freshness.

💡 Tips

• Use fresh, young bok choy for best results.
• Do not overcook; keep vegetables crisp.
• Add a splash of water to help steam and soften.
• Garlic adds aroma; adjust to taste.