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Veggies: Bok Choy, Oriental Style

Source of Recipe

unknown


List of Ingredients

1 1/2 pounds fresh bok choy
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oil
1 tablespoon butter
2 thin slices gingerroot, finely chopped
1 clove garlic, finely chopped
1/8 teaspoon ground cayenne pepper (optional)
2 tablespoons water


Recipe

Wash bok choy and cut off leaves and reserve. Remove bottom root, cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips. Mix cornstarch and soy sauce. Heat oil and and margarine in 12 inch skillet over medium-high heat until margarine is melted. Add gingerroot and garlic. Stir-fry until garlic is light brown. Stir in pepper. Add Bok Choy stems. Stir fry 2 minutes. Add water. Cover and cook until stems are crisp-tender, about 2 minutes. Stir in cornstarch mixture and bok choy leaves. Cook and stir until leaves are wilted, 1-2 minutes. Serves 4-6.