Cooking with a wok while outdoors allows for quick and easy side dishes like this flavorsome stir-fried bok choy. You can use larger bok choy or smaller “baby” bok choy. It is a light side dish that pairs well with barbecued and smoked meats, like chicken and duck.
The wok can be heated over gas or a campfire. The trick is to get it very hot to allow the unique hot and fast cooking method of this utensil. If cooking over a campfire this amount of heat will likely mean you will want to wear gloves.
Bok choy is a great outdoor cooking choice as it is easily stored and transported and has a variety of ways to cook it. These are primarily quick and easy reducing the amount of fuel and hassle compared to long-cook vegetables like potatoes and carrots.
Stir-Fried Bok Choy Recipe
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch corn flour
- 2 teaspoons water
- 8 ounces bok choy
- 1 tablespoon oil
- 2 cloves garlic
- 1/4 teaspoon chili flakes optional
- In a small bowl combine the oyster sauce, salt, cornstarch, and water, stirring well to combine. Put aside until needed.
- Bring a small pot of water to a boil. While this is happening wash the bok choy. Dip the bok choy into the water for 30 seconds to blanch it. Note: Baby bok choy can be cooked whole, and larger bok choy can be cut into smaller pieces. If camping, this step can be skipped, however, the wok cook time will need to be a little longer.
- Heat the wok to medium heat then add the oil and garlic, then stir-fry for 1 minute.
- Add the bok choy to the wok and mix with the garlic. Mix in the reserved sauce. Stir fry until the sauce has heated and started to bubble; serve.