Zippy Stir-Fried Baby Bok Choy |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish. Ingredients:
1 teaspoon fried garlic, crushed |
1/2 teaspoon red pepper flakes, crushed |
1 tablespoon low sodium soy sauce |
2 teaspoons rice wine vinegar |
1 teaspoon sugar (or two if you prefer sweeter) |
1 teaspoon sesame oil |
1/8 teaspoon ground ginger |
2 tablespoons corn or 2 tablespoons peanut oil |
4 cups shredded baby bok choy |
toasted cashews (optional) or sesame seeds (optional) |
Directions:
1. Mix well first seven seasoning ingredients in small glass dish; set aside.
2. Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
3. Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
4. Optional: add sesame seeds or cashews before serving.
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