Stir Fried Sesame Baby Bok Choy
Serves 4
- 1 lb baby bok choy
- 1 1/2 Tbs soy sauce
- 1 Tbs Chinese rice wine or dry sherry
- 1/2 tsp sugar
- 1 Tbs peanut or vegetable oil
- 1 garlic clove, minced
- 1 1 inch fresh ginger, peeled and minced
- 2 tsp sesame oil
- Trim and discard the rough bottoms from the baby bok choy.
- Separate the leaves, rinse, and pat dry.
- In a small bowl combine soy sauce, rice wine, and sugar.
- Set aside.
- Heat a wok or large skillet onver medium-high heat until a bead of water sizzles and evaporates on contact.
- Add the peanut oil and swirl to coat the bottom and sides.
- Add the garlic and ginger and stir fry until aromatic, 20 to 30 seconds.
- Add the bok choy and stir-fry for about 2 minutes, until crisp tender.
- Add the soy sauce mixture and cook for another 30 seconds.
- Turn off the heat and drizzle with sesame oil.
- Transfer to a serving plate and serve hot.
. The Chinese Takeout Cookbook. Page 119. New York: Ballantine Books, 2012.