Stir-Fried Sesame Baby Bok Choy
Side
Ingredients
1 lb. baby bok choy
Sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove minced
1 1-inch piece fresh ginger peeled and minced
2 teaspoons sesame oil
Description
DIANA KUAN JULY 2013 THE CHINESE TAKEOUT COOKBOOK
Baby bok choy ranges in length from 3 to 5 inches. It's harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Here, the finished dish has a nice nutty aroma from the sesame oil drizzled on at the end. Any number of stir-fries, including Kung Pao Chicken and Sweet and Sour Pork , would benefit from having this simple vegetable dish on the side.
Directions
Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.
Add the peanut oil and swirl to coat the bottom and sides.
Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds.
Add the bok choy and stir-fry for about 2 minutes, until crisp-tender.
Add the soy sauce mixture and cook for another 30 seconds.
Turn off the heat, and drizzle with sesame oil.
Transfer to a serving plate and serve hot.