How To Make Chinese Stir Fry Bok Choy

Cultivated in China for centuries, bok choy or Chinese cabbage plays an important part in its cuisine. It has also been used in traditional Chinese medicine. Today, as bok choy is available year-round, it is a staple in recipes all over the world. Bok choy is very easy to grow that’s why it’s a favorite among people growing vegetables in their own backyards. It can be grown from seeds or directly from its core. With the right care, the crisp, sweet leafy greens can be harvested in as short as 30 days. Bok choy has a mild taste and its crisp stalk contains a good amount of water. It is sweeter during the colder months. Bok choy is also very nutritious. It is an excellent source of vitamins A, B, C, and K, fiber, beta-carotene, folate, and calcium. It can be eaten raw or cooked. It is great for salads, stir-fried dishes, soups, and stews. It can also be grilled with a little coating of oil.

In this easy Chinese stir-fry bok choy recipe, you can have a delicious and nutritious vegetable dish in less than 10 minutes. The best part is you only need 4 ingredients.


This recipe takes about 10 minutes to make. Serves 4.

• 1 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 pound of bok choy, sliced
• 1 tsp salt


Heat olive oil in a pan over medium heat.
Add garlic and sauté for 2 minutes.
Add bok choy and stir-fry for 5 minutes.
Season with salt and mix well.
Turn the heat off, the transfer bok choy to a serving dish.

Ideas And Tips:

Aside from boy choy, you can use cabbage, broccoli, cauliflower, green beans,
snow peas, long beans, Napa cabbage, radicchio, mustard greens, chard, watercress, spinach, okra, gai lan, broccoli rabe, kale, sweet potato tops or water spinach.

You can keep fresh bok choy in a zip-lock bag. You can store it in the fridge for a good 5 days.

How To Make Chinese Stir Fry Bok Choy
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How To Make Simple & Delicious Green Onion Pancakes

Green onion pancake or cong you bing is a famous and traditional Chinese street food. It is a savory flatbread with light crispy layers filled with chopped green onions. It is an ideal Chinese breakfast typically served with a soy-ginger tangy dipping sauce. Achieving the flaky layers of the pancake may look difficult but it is actually quite easy and enjoyable to make at home. The secret is rolling, resting, re-rolling and slow crisping of the dough. The best thing is you can make uncooked batches of the pancake and keep them frozen. Whenever you need simple and delicious green onion pancakes, just thaw them for a few minutes and cook just as you would freshly-made dough. These pancakes are perfect for breakfast, as a snack or as an appetizer.


This recipe takes about 75 minutes to make. Serves 3 pancakes.

• 2 cups of all-purpose flour
• ¾ cup of boiling water
• 1 tsp kosher salt
• 5 green onions, chopped
• 1 tbsp Maldon sea salt flakes
• ½ cup of vegetable oil

Dipping Sauce:
• 2 tbsp soy sauce
• 2 tsp black vinegar
• 1 chili, chopped


Place all-purpose flour in a large mixing bowl.
Add salt and mix well.
Gradually add boiling water while stirring constantly with a spatula.
Transfer the dough mixture to a floured working surface.
Put some flour on your hands so the dough won’t stick when kneading.
Knead the dough for 5 to 8 minutes or until smooth.
Roll the dough into a ball, the cover with a damp kitchen towel.
Let the dough sit for 30 minutes.
While the dough is resting, prepare the dipping sauce.
Mix soy sauce, black vinegar, and chopped chili in a small bowl, then set aside.
Divide the dough into 3 equal portions.
Flatten each portion using the palm of your hand.
Then using a floured rolling pin, roll the dough out until paper-thin.
Lightly brush the surface of the dough with vegetable oil.
Sprinkle with chopped green onions and sea salt flakes on top.
Form the dough into a log by rolling one end of the dough inwards until you reach the other end.
Now roll the log from one end to another, inward, then tuck the end in the center underneath.
Once you’re done, cover the rolled dough clean kitchen towel and rest for another 10 minutes.
Gently flatten the dough using your palm.
Using a floured rolling pin, roll the dough out into a 7-inch diameter thin round.
Heat a non-stick pan over medium heat and brush the surface of the pan with vegetable oil.
Gently slide the dough into the pan and brown for 1 to 2 minutes.
Flip the pancake then brown the other side for 1 to 2 minutes.
Continue flipping the pancake 4 more times, brushing the surface with oil in between flips.
Before removing the pancake from the pan, gently squeeze the sides to fluff the layers.
Transfer the green onion pancake to a plate, then cool for a few minutes.
Cut the pancake into 8 triangles and serve with the dipping sauce.

Ideas And Tips:

You can use whole-wheat flour instead of all-purpose flour.

You can use chopped garlic chives, garlic paste, minced onion or roasted garlic to substitute green onions.

You can store uncooked pancakes in the freezer for up to a month. Put the uncooked pancakes in between layers of parchment paper or plastic wrap, then place them inside a large zip-lock bag. Thaw the frozen pancakes for 5 minutes before cooking.

How To Make Simple & Delicious Green Onion Pancakes
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Asian Pan Fried Tofu With Miso Ginger Sauce

Tofu is such an amazingly versatile nutritious vegan food. As it comes varieties of silken, soft, medium, and firm tofu, it can be prepared and cooked in many different ways. It can be eaten raw, deep-fried, pan-fried, stir-fried, grilled or added to soups, stews, and salads. It is delicious on its own but absorbs flavors easily as well.

In this recipe, tofu squares are pan-fried, then braised in a rich miso-ginger sauce. The dish is topped off with a mixture of olive oil, chopped scallions, and sea salt. A sprinkling of toasted sesame seeds right on top adds a delicious crunch in every bite. This wonderful Asian pan-fried tofu with miso-ginger sauce is a healthy and delicious quick-meal, which is perfect on those exhaustingly busy days.


This recipe takes about 20 minutes to make. Serves 3 to 4.

• 1 block of soft tofu
• 2 tbsp grapeseed oil

Miso-Ginger Sauce:
• 1 heaping tbsp white miso paste
• 3 tsp low sodium soy sauce
• 1 tbsp honey
• ½ tsp grated ginger

• 1 cup of finely chopped green onions
• 1 tsp olive oil
• 1 tsp sea salt
• ½ tsp toasted sesame seeds


Cut the tofu in half, lengthwise and then slice into ½-inch thick squares.

To prepare the sauce, whisk together miso paste, soy sauce, honey, and ginger in a bowl.

Place chopped green onions in a bowl and drizzle olive oil on top.
Keep this in the refrigerator while you cook the tofu.

Heat grapeseed oil in a non-stick pan over medium-low heat.
Gently swirl the pan to make sure the bottom is well-coated with oil.
Arrange the tofu slices in the pan.
Fry the tofu for 5 to 7 minutes on each side or until golden brown.
Spoon half of the miso-ginger sauce on top on the tofu slices, then flip.
Spoon the remaining sauce on top of the tofu slices, then flip them again.
Gently stir-fry for 2 to 3 minutes by flipping the tofu slices every 30 seconds.
Turn the heat off, then transfer the tofu slices to a serving plate.

Add sea salt to the green-onion and olive oil mixture, then stir well.
Spread the green onions on top of the pan-fried tofu.
Finally, sprinkle toasted sesame seeds on top and serve.

Ideas And Tips:

Aside from grapeseed oil, you can use peanut oil, corn oil, sunflower oil, safflower oil, vegetable oil, almond oil or walnut oil.

You may substitute low-sodium soy sauce with tamari, Worcestershire sauce, Bragg liquid aminos, coconut aminos vegetable broth or mushroom sauce.

Asian Pan Fried Tofu With Miso Ginger Saucea
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