Garlic Bok Choy
This easy bok choy recipe is a perfect for busy weeknights. The trick is have all the ingredients on hand, and to stir-fry quickly so that the garlic doesn't burn (adding the water or chicken broth helps also).
Yield: Serves 3 to 4
Ingredients:
- 1 1/2 tablespoons vegetable oil (canola is good) or peanut oil, for stir-frying
- 2 teaspoons minced garlic
- 1 pound bok choy, stalks cut diagonally and leaves cut across in 1 - 1 1/2 inch pieces
- Pinch of red pepper flakes, chili paste or chili powder (optional)
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- Salt to taste (I used less than 1/4 teaspoon)
- 1/4 cup water or chicken broth
- Asian Sesame oil, to taste (I used 1/2 teaspoon)
- Freshly ground black or white pepper, to taste
Preparation:
Heat wok and add oil. When oil is ready, add garlic and chili paste, chili powder or red pepper flakes if using and stir-fry briefly, for about 30 seconds, until the garlic is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.Add the water or chicken broth, cover the wok and simmer for about 2 - 3 minutes, until the leaves are dark green and the stalks are tender but not too soft.
Remove the wok from the heat. Stir in the sesame oil and season with pepper to taste. Serves 3 - 4
Bok Choy Recipe
A sauce made with red wine vinegar and two types of soy sauce adds a kick to this bok choy recipe
Ingredients:
- 1 1/4- 1 1/2 pounds bok choy, ends trimmed, stalks cut diagonally and leaves cut across into 1 to 1 1/2-inch strips
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons light Soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons plus 2 teaspoons water, divided
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut or vegetable oil, for stir-frying
- 2 thin slices fresh ginger
- 1/4 teaspoon chili paste or to taste, optional
- 1/4 - 1/2 teaspoon salt, according to taste
- 1/2 teaspoon Asian sesame oil
Preparation:
In a small bowl, combine the red wine vinegar, sugar, light and dark soy sauce, and 2 tablespoons water. In a separate small bowl, dissolve 1 teaspoon cornstarch in 2 teaspoons water. Set aside.Preheat the wok and add oil. When the oil is hot, add the 2 slices ginger and the chili paste if using. Let the ginger brown for 20 to 30 seconds then add the bok choy stalks. Stir-fry for 1 minute, sprinkling with the salt. Add the leaves. Continue stir-frying until the leaves are wilted and dark green (about 1 1/2 more minutes). Note: Sprinkle the bok choy with water, or a bit of Chinese rice wine or dry sherry if it begins to dry out.
Push the bok choy to the sides of the wok. Whisk the sauce and then pour it into the middle of the pan. Bring to a boil. Re-stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken.
Remove from heat and stir in the sesame oil. (Remove the ginger slices before serving). Serve with cooked rice.
