CIA Professional Recipes

Whether you’re in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America’s online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you’ll find a host of recipes to choose from.

  1. Home
  2. DVDs
  3. Books
  4. Podcasts
  5. Training on Demand
  6. Newsletter

CIA Recipes

Stir-Fried Shanghai Bok Choy (Qinchao Shanghai Baicai) - Print This Recipe

Stir-Fried Shanghai Bok Choy (Qinchao Shanghai Baicai)

Yield: 10 servings

 

2 lb/907 g baby bok choy
2 fl oz/60 mL vegetable oil
8 garlic cloves, sliced thinly
salt, as needed
sugar, as needed

  1. Cut the bok choy lengthwise in half. Score the cores to promote even cooking.
  2. Blanch the bok choy in boiling salted water, shock in an ice bath, and drain well.
  3. Heat the oil in a wok, add the garlic, and stir-fry until aromatic and light brown.
  4. Add the bok choy and stir-fry to complete the cooking process. Add a small amount of water to the wok to keep the garlic from burning, if necessary. Season with salt and sugar.
  5. Serve immediately.