Main ingredients
bok choyshiitake mushroombamboo shootred chili peppergarlicdoubanjiangrice winesoy sauceoyster sauce
Yeo Kyung-ok's Sichuan-Style Chinese Cabbage Stir-Fry
A simple Chinese-style vegetable dish made by briefly blanching crisp bok choy in salted oil water, then stir-frying with doubanjiang sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a pinch of salt and a small amount of oil to the boiling water when blanching helps maintain a vivid green color and gives the vegetables a subtle sheen.
- bok choy should not be overcooked, as it will lose its crispness and release too much moisture; quick high-heat cooking is essential.
- To preserve the fresh, clean taste of bok choy, avoid adding starch slurry or sesame oil—finish the dish with a spicy, savory kick instead.
Recommended for
- Those who want to quickly prepare a delicious Chinese-style vegetable side dish during busy times.
- People who enjoy the crisp texture of bok choy paired with a clean, spicy-savory flavor.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Sung Si-kyung's Chinese-Style Bok Choy Stir-Fry
- Yeo Kyung-rae's Green Cabbage Stir-Fry
- Maeil Matna Egg Bok Choy Stir-fry
- Lee Yeon-bok's Stir-fried Bok Choy
- Yeo Kyung-rae's Stir-Fried Green Mustard Greens
- Yeo Kyung-ok's Bok Choy Bokkeum
- Lee Yeon-bok's Saesong-i Cheonggyeongchae Bokkeum
- Seungwoo Dad's Oyster Sauce Pork Ribs and Baby Bok Choy Stir-fry
- Yeo Kyung-ok's Sichuan-Style Anchovy Stir-Fry
- Seonkyoung Longest's Garlic Stir-Fried Bok Choy
