Chinese garlic baby bok choy

Adapted from The Woks of Life

Ingredients:

• 1 pound baby bok choy(450g)
• 2 tablespoons oil
• ¼ teaspoon freshly grated ginger (optional)
• 5 cloves garlic (minced)
• salt and white pepper (to taste)
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• ½ teaspoon sesame oil
• 2 tablespoons hot chicken stock (optional)

Directions:

1. Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they’re very small and tender.
2. Wash thoroughly with cold water two to three times, using a large basin or sink to rinse and swirl around the vegetables, letting them soak for a few minutes, before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process. Then use the discard water to water plants!
3. Heat the wok over low heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add the ginger, then all of the garlic, then add the bok choy and turn the heat up to high. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic! his first 30 seconds is a critical time not to let your aromatics burn and to cook your veggies evenly.
4. Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, sugar, etc. Stir fry uncovered for another 1-2 minutes. Plate and serve immediately. You may have a little or a lot of liquid, depending upon the heat of your stove and how much water was left in your vegetables after washing, so use a deep dish for serving. That veggie “soup” liquid is full of vitamins and is awesome when poured over a bit of rice!

Made as a side dish for pork chops and rice (but then the rice took too long in the rice cooker, so now we’re going to save it for fried rice later this week.) My sister Jennifer chopped it up small so it would cook faster and easier for her boys to bite.

~Jessica

hapa helpings

Adapted from Steamy Kitchen

bok choy, separated into leaves
1-2 cloves of garlic
ginger
salt
sesame oil
broth/rice wine

Soak bok choy in cool water, to clean off dirt. Grate some ginger, smash and mince some garlic. Fry the garlic and ginger in a little vegetable oil in a hot wok, then add the bok choy quickly. It will spatter a bit, so guard yourself. Add a sprinkle of salt and dash of sesame oil. After the sputtering dies down a bit, add the rice wine, and and cover. Cook for one minute, then serve immediately.

I ate mine with some brown and white rice, and a fried soy sauce egg!

~Jessica

View original post