When do you add bok choy when cooking stir fry
When do you add bok choy when cooking stir fry? Other ingredients are mushrooms, carrots, red peppers, broccoli, green onions. This is my first time cooking stir fry and I'm not sure of the order to add them.
Best Answer
Bok choy should be the last ingredient you stir in; it is the ingredient that take the less time to cook.
but,
I would do it in two steps.
Stir fry the bok choy first, set aside and stir fry the other ingredients and add the bok choy back at the end to bring it back to heat.
The reason I would do it like that, is that bok choy will release lot of humidity when cooking, you do not want to start steaming ingredient.
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How long does bok choy take to cook?
Put the bok choy in a steamer basket and place the basket over simmering water. Cook for about 6 minutes until the base of the bok choy is slightly tender. Test it with the tip of a knife, then serve. For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves.How do you prep bok choy for stir-fry?
How to prepare Bok Choy for stir fryHow do you cook with bok choy?
Bok choy is widely used in Chinese cooking, frequently in soups, salads, stir-fries and fillings for spring rolls, potstickers, steamed buns and dumplings. Its mild flavor shines when it's stir-fried in sesame oil with a little garlic and/or ginger and a splash of soy sauce or a sprinkle of salt.What order do vegetables get added to stir-fry?
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.Bok choy stir fry - easy restaurant style recipe - How to cook at home
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Answer 2
One thing to know about stir fry - it's all in the timing. This is dependant on several factors. Size of wok, amount of heat, size of ingredients.
The second thing to know is that if you get it a bit wrong the first time, it's easy to fix for the next time. It's a very short learning curve.
The hardest part about stir-fry isn't this part, it's bringing together all your components at the same time - noodles, dumplings etc, all of which take about the same time to cook as the stir-fry, so you've got three pans on the go at once.
You can cheat & just do rice, or supermarket fresh noodles which can go in the microwave ;)
If you have a wok big enough to toss everything round properly without it flying everywhere & if we're talking 'supermarket plastic box of pre-prepared stir-fry', it can all go in at once, so long as you've enough room to keep it moving.
If you prepped it yourself into 'prettier' proportions than supermarkets do, then I'd get carrot & broccoli in first, follow with mushrooms, pepper, green onions & the bok choi stems. Add the leaves last; one final stir & it's ready to go. Total cooking time should be how long it takes to soften the carrot & broccoli; the rest you don't really need to get much beyond 'hot'.
As Max says, the green ends of the leaves will sweat as they cook down - you can use this to your advantage if you are going to drop a sauce at the end, anything with cornflour in it that would benefit from a 2-minute simmer with the lid on. That 2 mins will be enough to finish the bok choi too, so it can go in simultaneously.
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