| Bok choy is usually used only as an ensemble vegetable in stir-fry dishes. In this recipe Shanghai (miniature) bok choy is enhanced with ginger and the flavor is wonderful. |
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| 4 servings |
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[1]
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1
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2-inch piece of ginger peeled
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[2]
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3/4
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pound
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Shanghai bok choy (5-8 heads)
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[3]
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1/4
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cup
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reduced-sodium chicken or vegetable broth
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[4]
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1
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teaspoon
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Chinese rice wine or medium-dry sherry
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[5]
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1
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teaspoon
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soy sauce
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[6]
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1/2
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teaspoon
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cornstarch
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[7]
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1/2
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teaspoon
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salt
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[8]
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1/4
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teaspoon
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sugar
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[9]
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1
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tablespoon
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vegetable oil
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[10]
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1/2
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teaspoon
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sesame seed oil
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1. Cut 1/2 of the ginger into matchsticks less that 1/8 inch thick. Set aside.
2. Grate remaining ginger. Squeeze pulp with fingers to extract juice, about 1 teaspoon. Discard pulp.
3. Trim bok choy ends 1/8 inch from bottom. Then cut each head lengthwise in to four quarters. (see note below if using miniature bok choy instead of Shanghai)
4. Wash bok choy well and dry in colander or salad spinner.
5. In a small bowl, wisk together ginger juice, broth, rice wine, soy sauce, cornstarch, salt, and sugar until cornstarch is dissolved.
6. Heat wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact.
7. Pour vegetable oil down sides of wok, tilting wok to coat all of side.
8. Add ginger matchsticks and stir fry for 5 seconds.
9. Add bok choy untill leaves are bright green and just limp, 1 to 2 minutes.
10. Stir in broth mixture, continuing to str fry until bok choy is tender crisp and sauce is slightly thickened, about one minute.
11. Remove from heat, drizzle with sesame oil and serve.
Note: Shanghai bok choy is about 6 inches long. Miniature bok choy is about 2 inches high. If using miniature bok choy, saute them whole.
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