Stir-fried garlic Shanghai bok choy from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

  • chicken broth
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute regular bok choy for Shanghai, and dry sherry for Shaoxing.

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Notes about this recipe

  • Eat Your Books

    Can substitute regular bok choy for Shanghai, and dry sherry for Shaoxing.

  • clkandel on December 26, 2021

    This dish is fast and easy. I added a little minced ginger with the garlic. Great as a side with other flavorful dishes.

  • Zosia on July 17, 2020

    Simple and, as noted in a previous review, quite plain, but it's a very good side dish for a strongly flavoured main.

  • Breadcrumbs on March 16, 2016

    This recipe does a great job of letting the lovely flavour and texture of the Shanghai bok choy shine through. I used water instead of the chicken broth as I didn’t have any defrosted. Like others, we served this dish alongside the fabulous vinegar-glazed chicken. A perfect meal. Another recipe that’s going into the weeknight rotation. Photo here: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9825079

  • Rutabaga on March 08, 2015

    This was nice, but a little plain-tasting. I used baby bok choy instead of Shanghai bok choy. I didn't feel enough garlic flavor was imparted by the sautéed smashed garlic cloves. Maybe mixing some minced garlic in the broth would help? My husband decided he prefers bok choy mixed with other ingredients, however, so I would probably do a stir fry with mixed vegetables next time.

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