Shanghai Bok Choy Baby Bok Choy 2 in 1 Meals

Elevate your weeknight dinners with "Shanghai Bok Choy Baby Bok Choy 2 in 1 Meals," a versatile recipe that delivers two delightful dishes in one go. This recipe features crisp Shanghai bok choy in a savory stir-fry with soy sauce and sesame oil, perfectly complemented by an aromatic baby bok choy and tofu soup simmered with fresh ginger and garlic. Designed for efficiency, these dishes share key ingredients, cutting prep time while offering a dynamic duo of flavors and textures. Whether you're craving a light vegetable stir-fry or a comforting bowl of soup, this recipe has you covered. Ideal for busy weeknights, plant-based meals, or Asian-inspired cuisine lovers, it's a fast, flavorful way to bring variety to your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 heads Baby bok choy
• 3 heads Shanghai bok choy
• 4 cloves Garlic
• 2 inches Fresh ginger
• 4 tablespoons Soy sauce
• 2 teaspoons Sesame oil
• 2 tablespoons Vegetable oil
• 4 cups Chicken or vegetable stock
• 1 block Firm tofu
• 1 medium Carrot
• 3 stalks Green onion
• 2 teaspoons Cornstarch
• 2 tablespoons Water
• 1 teaspoon Salt
• 0.5 teaspoon White pepper

Directions

Step 1

Thoroughly wash the baby bok choy and Shanghai bok choy to remove any grit. Trim the ends and separate the stalks. Halve the larger Shanghai bok choy stalks if needed.

Step 2

Mince the garlic, peel and julienne the ginger, and thinly slice the green onions. Cut the carrot into thin matchsticks.

Step 3

Cut the tofu into 1-inch cubes and pat dry with a paper towel to remove excess moisture.

Step 4

In a small bowl, mix the cornstarch and water to make a slurry. Set aside for the stir-fry sauce.

Step 5

For Dish 1: Stir-Fried Shanghai Bok Choy:

Step 6

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 7

Add half of the minced garlic and julienned ginger to the pan, stirring until fragrant, about 30 seconds.

Step 8

Toss in the Shanghai bok choy and stir-fry for 3-4 minutes until slightly wilted but still crisp.

Step 9

Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, stirring to coat the bok choy evenly.

Step 10

Pour in half of the cornstarch slurry to lightly thicken the sauce. Stir for another minute, then remove from heat. Serve as a side dish or topping for rice.

Step 11

For Dish 2: Baby Bok Choy and Tofu Soup:

Step 12

In a medium soup pot, heat the remaining 1 tablespoon of vegetable oil over medium heat.

Step 13

Add the rest of the minced garlic and julienned ginger, cooking until fragrant, about 30 seconds.

Step 14

Pour in the chicken or vegetable stock and bring it to a simmer.

Step 15

Add the baby bok choy, tofu cubes, carrot matchsticks, and salt to the pot. Simmer for 5-7 minutes, until the vegetables are tender.

Step 16

Season the soup with white pepper and a teaspoon of sesame oil. Adjust salt to taste if needed.

Step 17

Garnish the soup with sliced green onions before serving.

Step 18

Enjoy the two dishes together as a complete meal, or save one for later!

Nutrition Facts

Serving size	(3357.9g)

Amount per serving	% Daily Value*
Calories	1208.9

Total Fat 78.8g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 9327.8mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 26.2g	0%
Total Sugars 31.0g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 2530.3mg	0%
Iron 21.8mg	0%
Potassium 5692.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 24.4%

Carbs: 22.6%