Hot-and-Sour Bok Choy Recipe

Name: Hot-and-Sour Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup vegetable broth; 2 Tbs. tamari or soy sauce; 2 Tbs. rice vinegar; 1 tsp. sugar or honey; 3 medium cloves garlic, minced; 2 Tbs. fermented black beans; 1 Tbs. minced fresh ginger; 1/2 to 1 tsp. hot chili paste; 1 large bulb fennel (1 1/4 lbs.); 1 medium head bok choy; 4 tsp. peanut oil; 2 tsp. cornstarch dissolved in 2 1/2 tsp. vegetable broth or water; 1 bunch watercress, tough stems trimmed (2 cups loosely packed)

Servings: persons

⅔ cup vegetable broth
2 Tbs. tamari or soy sauce
2 Tbs. rice vinegar
1 tsp. sugar or honey
3 medium cloves garlic, minced
2 Tbs. fermented black beans
1 Tbs. minced fresh ginger
1/2 to 1 tsp. hot chili paste
1 large bulb fennel (1 1/4 lbs.)
1 medium head bok choy
4 tsp. peanut oil
2 tsp. cornstarch dissolved in 2 1/2 tsp. vegetable broth or water
1 bunch watercress, tough stems trimmed (2 cups loosely packed)

1
Make sauce: In glass measuring cup, mix all ingredients.
2
Set sauce aside.
3
In mortar, combine garlic, black beans, ginger and chili paste.
4
Mash to paste with pestle.
5
(If you dont have a mortar and pestle, combine ingredients in small bowl and work into paste with a fork.)
6
Set aside.
7
Quarter fennel, remove core and thinly slice.
8
Set aside.
9
Remove tough core from base of bok choy, then chop horizontally, cutting through stems and leaves.
10
Set aside separately from fennel.
11
In wok or large heavy skillet, heat 2 teaspoons oil over high heat.
12
Add fennel, cover and cook until softened, about 3 minutes, uncovering and stirring occasionally.
13
Transfer to bowl.
14
Heat 1 teaspoon oil in wok over high heat.
15
Add bok choy, cover and cook until softened, 2 to 3 minutes, uncovering and stirring often.
16
Add to bowl with fennel.
17
Heat remaining 1 teaspoon oil in wok over high heat.
18
Add black bean mixture and stir-fry until fragrant, 1 to 2 minutes.
19
Return fennel and bok choy to wok and stir to coat.
20
Add reserved sauce and stir well.
21
Add cornstarch mixture and cook, stirring, until mixture is slightly thickened, 2 to 3 minutes.
22
Add watercress and toss until wilted, about 1 minute.
23
Serve hot.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup vegetable broth, 2 Tbs. tamari or soy sauce, 2 Tbs. rice vinegar, 1 tsp. sugar or honey, and more.

Yes, Hot-and-Sour Bok Choy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot-and-Sour Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions