Stir-Fried Shanghai Bok Choy With Ginger |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gourmet | December 2004 Ingredients:
1 piece fresh ginger, peeled (2-inch) |
3/4 lb shanghai bok choy (5 to 8 heads) or 3/4 lb other baby bok choy (5 to 8 heads) |
1/4 cup reduced-sodium chicken broth |
1 teaspoon chinese rice wine or 1 teaspoon medium-dry sherry |
1 teaspoon soy sauce |
1/2 teaspoon cornstarch |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1 tablespoon vegetable oil |
1/2 teaspoon sesame oil |
Directions:
1. Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
2. Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
3. Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
4. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
5. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds.
6. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.
7. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.
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