Bok Choy and Asparagus Stir Fry (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup chicken stock |
2 tablespoons mirin |
1 teaspoon honey |
1 1/2 teaspoons cornstarch |
1/4 teaspoon salt |
1 tablespoon peanut oil |
1/4 pound smoked ham, such as hunan, or chinese sausage |
1/2 pound baby bok choy, trimmed and julienned |
1/2 pound asparagus, trimmed and cut into 1-inch pieces |
steamed rice, as accompaniment |
Directions:
1. In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.
2. Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.
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