3-minutes between you and pure green Choy!

asian, Main Course, Salad, Side Dish, Stir Fry, Vegetarian

Hi Fran,

So, its been quite a while since I last posted any recipes of consequence. Fortunately, I have been cooking all kinds of things, but over the last two weeks I had been working so many hours, in the office and at home, that I didn’t have the time to post! But now I am back, and super excited to share a bunch of things with you.

Firstly, congratulations again on your accomplishment! Next time maybe we should run a full one together… so we have to meet up in the next decade 😉 Secondly, my magic potions did the trick yet again! They helped me avoid getting sick!

On another note, I don’t think that I have told you this, yet, but right by the apartment here in Oxford, there is a little Asian supermarket. You know very well what that means… AMAZING!! It is a wonderland of spices, sauces and noodles, among other things. So this recipe is in the spirit of my past two weeks(timewise) and also my exploration of ingredients this shop. I really love bok choy (or pak choi), especially the tender baby bok choy, but had never cooked it myself. Thanks to this man, Martin Yan, I was in bok choy bliss in 3 minutes! This recipe is really simple as could be, and sooo yummy as a side dish for 4 (or in my case as a main course for 1)

3-Minute Bok Choy Bliss



  • 1/3 cup vegetable broth
  • 2 tablespoons dry sherry (I used rice wine vinegar)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon black bean garlic sauce (do not subsitute for hoisin… no good! Trust me)
  • 1/4 teaspoon white pepper (I prefer black pepper, not a huge fan of the taste of white pepper)

Bok Choy:

  • 1 lb / 500 gr baby bok choy
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced


  1. Combine the sauce ingredients in a small bowl; stir to dissolve cornstarch.
  2. Quarter each bok choy lengthwise. Rinse in cold water to loosen any dirt between leaves.
  3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  4. Add bok choy; stir-fry, until tender-crisp, 1 1/2 to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and lightly coats bok choy, about 30 seconds.
  5. Arrange on serving plate and serve.

Note: When the bok choy cooks, it decreases to half its original size! Make sure you cook it only until the leaves are wilted, no further to maintain its nice crispness.