Bok Choy with Water Chestnuts and Ginger
Photography by Vanessa Wu.
Serves: 4-6
INGREDIENTS
500 grams mixed Asian greens, any combination of bok choy, gai larn or choy sum
100 grams water chestnuts, thinly sliced
50 mls vegetable oil 1 teaspoon salt
2 tablespoons julienned fresh ginger
2 cloves garlic, finely sliced
2 tablespoons Shaoxing rice wine
1⁄2 cup chicken stock
1⁄2 teaspoon sesame oil
1 long red chilli, seeded and finely sliced – optional
METHOD
Separate the leaves of the bok choy, gai larn and choy sum.
Slice the stems into long shards, wash everything thoroughly and drain well.
Heat the oil in a wok until shimmering. Add the greens, chestnuts, salt and ginger and toss to coat in the oil, stir-fry for 1 minute.
Add the garlic and the shaoxing, keeping the greens moving so the garlic doesn’t burn. Pour in the stock, sesame oil and the chilli and toss until the greens are just cooked. Tip into a bowl and serve immediately. Serves 4 as a side dish
Shaoxing rice wine: derived from glutinous rice, China’s most famous rice wine has a soft, rich flavour and is enjoyed like a fine sherry, although wine specified for cooking is rather harsh in comparison. The flavour enriches braised dishes and marinades. Available at Asian food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!