Saturday, October 29, 2011

Stir-Fried Baby Bok Choy with Ginger

Thanks to the CSA box, I'm becoming quite a big fan of bok choy. This recipe might be my favourite preparation that we've tried so far!

Two years ago: Cheese Enchiladas

Stir-Fried Baby Bok Choy with Ginger (from Gourmet Today)

1 2" piece fresh ginger, peeled
325g bok choy or baby bok choy
1/4 cup chicken stock
1 tsp Chinese rice wine
1 tsp soy sauce
1/2 tsp cornstarch
1/2 tsp salt
1/4 tsp sugar
1 tbsp vegetable oil
1/2 tsp sesame oil

1. Cut half of ginger into very fine matchsticks and set aside. Grate remaining ginger and squeeze pulp to yield 1 tsp liquid, discard pulp.
2. Trim 1/8" from bottom of each bok choy head and cut into quarters. Wash and dry bok choy.
3. Whisk together ginger juice, stock, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl.
4. Heat a 12" heavy skillet over high heat. Add vegetable oil and swirl to coat pan.
5. Add ginger matchsticks and stir-fry for 5 seconds.
6. Add bok choy and stir-fry until leaves are bright green and just limp, 1 - 2 minutes.
7. Add stock mixture and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.
8. Remove from heat and drizzle with sesame oil, stirring to coat.

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