31 January 2007

Bok Choi

We had bok choi for dinner since I've found a good local source for baby bok choi now (the huge heads at regular grocery stores are well, nasty). Here's a recipe that's close to the one I used. (I used a recipe from Seductions of Rice. You should buy this cookbook.)

1 pound young bok choy
2 tablespoons homemade chicken broth
1 tablespoon oyster sauce
1-1/2 teaspoons thin soy sauce
1-1/2 teaspoons tapioca starch
1/2 teaspoon sugar
1-1/2 plus 1-1/2 teaspoons vegetable oil
2 ginger slices
1 cloves garlic, crushed and peeled

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.

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. Restir the broth mixture and swirl into wok.

Stir-fry for 1 to 2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

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