Side Dish
Cải Thìa Xào (Bok Choy Stir Fry)
About this dish
A quiet, home-style dish that lets the gentle sweetness of bok choy shine. This Vietnamese stir-fry is simple yet satisfying, with garlic and a touch of oyster sauce coating each crisp stalk.
It’s the kind of side dish that feels both humble and essential—a comforting green that belongs on any weeknight table.
Ingredients
UK and US measurements are both included for every recipe.
baby bok choy
vegetable500 g
Imperial measurement: 1 lb 2 oz
vegetable oil
fat2 tablespoons
garlic cloves, thinly sliced
herb4 cloves
oyster sauce
seasoning2 tablespoons
soy sauce
seasoning1 teaspoon
water
liquid2 tablespoons
sugar
seasoning1/2 teaspoon
red chili, thinly sliced (optional)
vegetable1
Method
Prepare the bok choy
5 minutesTrim the root end off each baby bok choy and cut in half lengthwise. Wash thoroughly in cold water, swishing to remove any grit. Leave the leaves attached at the base—this keeps the pieces intact while cooking. Drain well.
Make the sauce
1 minuteIn a small bowl, whisk together oyster sauce, soy sauce, water, and sugar until the sugar dissolves. Set aside.
Heat the wok
1 minutePlace a wok or large skillet over high heat and add the vegetable oil. Swirl to coat the bottom. When the oil is shimmering, add the sliced garlic and stir-fry for 10 seconds until fragrant, but not browned.
Stir-fry the bok choy
3 minutesAdd the bok choy pieces, cut side down, and stir-fry for 1 minute. Turn and continue stir-frying for another 2 minutes until the leaves are wilted but the stems are still crisp-tender.
Add the sauce
1 minutePour the sauce around the sides of the wok, then toss everything quickly to coat. Let the sauce bubble and reduce for 30 seconds—it should cling to the greens.
Serve
1 minuteTransfer to a platter, garnish with sliced chili if desired, and serve immediately while warm.
Equipment
- Wok or large skillet
- Spatula
Nutrition facts
Tips
- If you can't find baby bok choy, use regular bok choy and slice it into quarters lengthwise.
- Ensure the wok is truly hot before adding the garlic—this prevents sticking and keeps the garlic from burning before the greens go in., Do not overcrowd the wok, cook in two batches if needed so the bok choy sears rather than steams.
- Feel free to swap oyster sauce for vegetarian mushroom sauce to make the dish fully vegan.
Serving suggestions
- Serve alongside steamed jasmine rice and grilled lemongrass chicken or tofu. It also pairs well with noodles and a drizzle of soy sauce.
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Recipe by
Linh Nguyen
Specialises in Vietnamese cuisineLinh makes pho that takes 12 hours. She says the secret is charring the ginger and onion until they weep.
Describe yourself in three words: Quiet, devoted, smells of star anise.