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After fixing my own radiators because the plumber was a no-show I decided to make my go-to recipe for bok choy. When I used to live in Hells Kitchen I would occasionally buy some produce from a teeny tiny farmers market on 9th Ave between 56th and 57th. One time I picked up some baby bok choy but didn’t really know how to cook it so I needed to find a recipe. This recipe was featured in Gourmet magazine, which I miss dearly, as a Thanksgiving recipe.

Makes 8 servings

Total time 30 minutes

Ingredients

1/3 cup chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons olive or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy cut into 1 inch pieces
2 teaspoons Asian sesame oil

Directions

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour olive oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes.

Stir fried

Stir in sesame oil, then transfer to a serving dish.

Served over rice

 

 

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