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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Mild and crunchy, bok choy makes a great base for this flavorful stir-fry that also features baby corn, snow peas and carrots. Ingredients:
1-1/2 teaspoons cornstarch |
1/4 cup reduced-sodium chicken broth |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon oyster sauce, optional |
1/2 teaspoon sesame oil |
1 bunch bok choy |
2 medium carrots, thinly sliced |
2 tablespoons canola oil |
1 can (15 ounces) whole baby corn, rinsed and drained |
1/2 cup fresh snow peas |
4 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1 teaspoon sesame seeds, toasted |
Directions:
1. In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside.
2. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
3. In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds. Yield: 8 servings.
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