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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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BOK CHOY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Donovan Estate in Fate Texas in 1991. Ingredients:
1-1/2 pounds fresh bok choy |
1 tablespoon cornstarch |
2 tablespoons soy sauce |
1 tablespoon vegetable oil |
1 tablespoon butter |
2 thin slices gingerroot finely chopped |
1 clove garlic finely chopped |
1/8 teaspoon ground cayenne pepper |
2 tablespoons water |
Directions:
1. Wash bok choy and cut off leaves and reserve.
2. Remove bottom root then cut stems into 1/4 slices and cut leaves into 1/2 strips.
3. Mix cornstarch and soy sauce.
4. Heat oil and butter in skillet over medium high heat until butter is melted.
5. Add gingerroot and garlic then stir fry until garlic is light brown.
6. Stir in pepper then add bok choy stems and stir fry 2 minutes then add water.
7. Cover and cook until stems are crisp tender about 2 minutes.
8. Stir in cornstarch mixture and bok choy leaves.
9. Cook and stir until leaves are wilted about 2 minutes.
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