Organic Shanghai Bok Choy - 1 Bunch

Why you’ll love it

• Succulent, spoon‑tender stems with sweet, mild flavor; leafy tops stay vibrant and silky.
• Versatile: wok‑toss, blanch, braise, or drop into soups and noodle bowls.
• Fast weeknight hero — from prep to plate in minutes.

How to enjoy

1. Garlic‑ginger oyster stir‑fry — Wok over high heat; sear stems 1–2 minutes, add leaves for 30–45 seconds. Finish with a spoon of oyster sauce, sliced garlic and a touch of ginger.
2. Light & low‑cal blanched greens — Blanch cut stems then leaves 20–30 seconds; drain well. Dress lightly with light soy and a few drops of sesame oil.
3. Clear‑soup hotpot bowl — Simmer a gentle broth with clear soup hot pot base, add bok choy, cubes of silken tofu and a handful of enoki for a soothing, veggie‑forward bowl.
4. 10‑minute vermicelli toss — Flash‑stir‑fry bok choy with aromatics, then toss with soaked rice vermicelli and a drizzle of pure sesame oil.

Prep Tips

• Trim the base, separate thick stems from leafy tops; rinse well (sand hides between layers).
• Cook stems first for 1–2 minutes; add leaves at the end for 20–45 seconds to keep them emerald and tender.
• For wok‑hei, pat dry after washing and cook in small batches over high heat.
• Blanching for salads? Shock briefly in cold water, then drain thoroughly before dressing.

Pairs well

• Peeled Garlic Cloves - 250g
• Ginger 500g
• Haitian Premium Oyster Sauce 700g
• Chois Shiitake Mushrooms - 100g
• Ever Green Fried Tofu Puffs - 200g
• Arawana Northeast Rice - 5kg

Delivery & Timing

You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).

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Details: Delivery Information.

Delivery Fees

* A flat $2 service & packaging fee will be added at checkout — see details.