Bok Choy with Water Chestnuts and Ginger

From issue #8.
Photography by Vanessa Wu.
Bok Choy with Water Chestnuts and Ginger

Serves: 4-6


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


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.