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The Global Kitchen
Ginger Garlic Baby Bok Choy (Chinese Cuisine)
This simple stir-fry of bok choy from
television chef Martin Yan is light, but full of flavor.
By The Associated Press
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GINGER GARLIC BABY BOK CHOY |
Ingredients: |
Ginger Garlic Baby Bok Choy (Servings: 4)
(1) 1 pound baby bok choy
(2) 1 1/4 teaspoons salt, divided
(3) 2 tablespoons rice wine or dry sherry
(4) 2 teaspoons oyster sauce
(5) 1 teaspoon soy sauce
(6) 1 tablespoon vegetable oil
(7) 1 tablespoon minced garlic
(8) 1 tablespoon minced ginger
(9) 3 small dried red chilies
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Preparation and Cooking:
Start to finish: 25 minutes
- Bring a medium saucepan of water to a boil. Fill a large bowl with cold
water.
- Trim the ends of the bok choy, separating and rinsing the leaves.
- Add 1 teaspoon of salt and the bok choy to the water in the
saucepan. Blanch the bok choy for 1 minute, or until bright green.
Use a slotted spoon to transfer the bok choy to the cold water. Let
them cool briefly, then drain and set aside.
- In a small bowl, whisk together the rice wine, oyster sauce, soy sauce and remaining salt. Set aside.
- In a large skillet, heat the oil over high, swirling the pan to
coat the sides. Add the garlic, ginger and chilies and saute until
fragrant, about 10 seconds.
- Add the bok choy and sauce and saute until the liquid has
reduced by half, about 1 to 2 minutes.
- (Recipe adapted from Martin Yan's "Martin Yan's China,"
Chronicle Books, 2008)
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Bon appétit! |
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