Baby bok choy is a treat and now something pretty readily available in the suburbs (sorry if you live in North Dakota!). Mature bok choy is, to me, just another cabbage. But baby bok choy are tender, sweet and quite lovely. A quick stir-fry, where the leaves are still bright green and havent lost their essence, is a great way to eat them. Be careful to not overcook, as a minute too long will ruin them! Hint: baby bok choy is usually cheaper in an Asian supermarket where its not considered exotic.
INGREDIENTS
1 pound young bok choy
2 tbsp chicken broth
1 tbsp oyster flavored sauce
1½ tsp thin soy sauce
1½ tsp corn starch
½ tsp sugar
3 tsp vegetable oil
2 ginger slices
1 clove garlic, crushed and peeled
PREPARATION
- Separate the bok choy into stalks and wash thoroughly. Trim the bottom of each stalk, then halve lengthwise and cut stalks and leaves into 2-inch-long pieces.
- In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.
- Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant.
- Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green.
- Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.
