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Stir Fried Shanghai Bok Choi with Ginger




Source of Recipe


Suzanne (zazutoo@)


Recipe Introduction


From Epicurious.com with changes by Suzanne


List of Ingredients




1 (2-inch) piece ginger, peeled (Use twice this amount if you really like ginger)
3/4 - 1 1/2 lb Shanghai bok choy or other baby bok choy (5 to 8 heads) (Julia likes both the green and white part so I throw away very little)
1/4 cup reduced-sodium gf/cf chicken broth
1 tsp Chinese rice wine or medium-dry Sherry
1 tsp gf soy sauce or wheat free tamari
1/2 tsp cornstarch (or potato flour)
1/2 tsp salt
1/4 tsp sugar
1 Tbls vegetable oil
1/2 tsp Asian sesame oil

Recipe



Cut half of ginger into very fine matchsticks - less than 1/8 inch thick, (When you do this, the ginger can be eaten) and reserve.

Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid or more), then discard pulp. (This might seem non-authentic, but it adds a great flavor).

Remove any bruised or withered outer leaves from bok choy. (If using baby bok choy, trim 1/8 inch from bottom of each bok choy, then cut each head into quarters.)

Cut in 1/2 inch pieces.

Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.

Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.

Heat wok or 14 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Pour oil down side of wok, then swirl oil, tilting wok to coat sides.

Add ginger matchsticks and stir-fry 5 seconds.

Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.

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.

Add a sprinkle of sesame seeds on top before serving.

Suzanne's Note: I've also made this with sliced strip steak that has been marinated in the broth mixture before quickly stir frying it.