This simple stir-fry of bok choy from
television chef Martin Yan is light, but full of flavor.
By The Associated Press
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
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)
Bon appétit!
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