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Chinese: Stir-Fried Bok Choy

Source of Recipe


From "The Wisdom of the Chinese Kitchen" by Grace Young






List of Ingredients



• 1 lb. young bok choy
  
• 2 Tbsp homemade chicken broth
  
• 1 Tbsp oyster sauce
  
• 1-1/2 tsp thin soy sauce
  
• 1-1/2 tsp tapioca starch
  
• 1/2 tsp sugar
  
• 1-1/2 plus 1-1/2 tsp vegetable oil
  
• 2 ginger slices
  
• 1 clove garlic, crushed and peeled
  






Instructions



1. Separate the bok choy into stalks. Wash bok choy in several changes of cold water and allow to thoroughly drain in a colander. Trim 1/4-inch from the bottom of each stalk. Halve each stalk lengthwise and cut bok choy into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, tapioca starch and sugar.
   
   
2. Heat a wok over high heat until hot but not smoking. Add 1-1/2 teaspoons vegetable oil and ginger, and stir-fry for 10 seconds, or until ginger is fragrant. Add remaining 1-1/2 teaspoons vegetable oil, bok choy and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Re-stir the broth mixture and swirl into wok.
   
   
3. Stir-fry for 1 to 2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.
   
   Makes 4 to 6 servings
   as part of a multi-course meal.