2 small bunches bok choi, washed
1 carton soft or firm tofu, drained
1 C vegetable stock, chicken stock or water
2 tbsp. soy sauce
1 tbsp. oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste)
1 tbsp. roasted peanut oil
3 garlic cloves, minced
1/4 tsp. salt
1 tbsp. cornstarch mixed w/1tbsp. water

Cut bok choi leaves into 3-inch pieces, the stems into 2-inch pieces. Cut tofu (gently!) into 1"-ish cubes. Mix together stock, soy sauce and oyster sauce. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choi. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.

Courtesy of Deborah Madison


1 bunch baby bok choy
1 Tablespoon olive oil
2 tsp minced fresh ginger
2 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stems discarded and caps sliced into 1/4"-wide strips
1 1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1/2 cup water

Trim 1/4" off root ends of bok choy. Cut into 2" sections, keeping stems and leaves in separate piles. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant. Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften. Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.


1 cup chicken or veg broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil 

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.