Unlike my previous post on bok choy stir fry where the bok choy is blanched, this recipe requires a bit more practice to master. Here, the bok choy is going straight into the frying pan, so timing is crucial. We really want to separate the stems and the leaves, and cook the stems first for a couple of minutes before adding the leaves. Getting the right crunchiness requires a bit of practice, and maybe some trained eyes. Don’t be afraid to grab a stem (or leaf) or two while they are still in the frying pan, and just munch away (be careful, it will be hot). Once the texture is right, you really need to get the whole thing out from the pan within a minute or two tops, or the bok choy will become chewy instead of tender and crunchy.
Bok Choy and Tofu Stir Fry
- 2 tablespoon oil
- 2 cloves garlic (Indonesian: bawang putih), minced
- 1 inch ginger (Indonesian: jahe), peeled and cut into match sticks
- 100 gram deep fried tofu (Indonesian: tahu goreng), blanced in hot water to remove excess oil, thinly sliced
- 300 gram bok choy, separate stems from leaves, washed and drained
- 2 tablespoon water
- 2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil (optional)
- corn starch liquid (1/2 tablespoon corn starch + 1 tablespoon water)
- Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 minutes.
- Add deep fried tofu and bok choy stems, cook for 2 minutes.
- Add bok choy leaves, water, soy sauce, salt, and sugar. Stir and cook until the leaves look wilted, about 2 minutes.
- Add sesame oil, mix well, and thicken sauce with corn starch liquid. Transfer to a serving plate and serve immediately.