Saturday, November 15, 2008

Garlic Ginger Bok Choy

3/4 lb bok choy

1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced

1 tablespoon vegetable oil

1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch

Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.

Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.

Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.

Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.

3 comments:

Lo said...

I'm always at a loss with Bok Choy, unless I am planning on a stir fry. So, thanks. This is worth a try!

Jinx said...

It was even good left-over!

The Summer Kitchen Interiors said...

Wow...does this sound great! Love Bok Choy....but like Lo, we are always putting it in stir fry! Have to try this - and the pork tenderloin below - yum!!