Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

Adapted from Fine Cooking

  • One large bok choy
  • 2 tbs. oyster sauce
  • 2 tbs. low-salt chicken broth
  • 1 tsp. cornstarch
  • ¼ tsp. sesame oil
  • 2 tbs. peanut oil
  • kosher salt
  • a bunch of scallions
  • cut into 3-inch lengths
  • 2 cloves garlic, peeled and thinly sliced
  • 1 ½-inch square of ginger root, peeled and cut into thin match sticks.
Prep the bok choy by separating the leaves from the stems.  Quarter the stems lengthwise and slice the leaves into 1-inch strips.  Rinse and dry the stems and leaves separately.  Combine the oyster sauce, chicken broth, cornstarch and sesame oil in a small bowl.  Whisk well to dissolve the cornstarch.  Heat the peanut oil over medium-high heat in a 12-inch stir-fry pan.  When the oil is hot, add the bok choy stems and season with salt.  Cook, tossing the stems until pliable and slightly browned, about 5 minutes.  Add the scallions, garlic and ginger and cook for another 2 minutes.  Add the leaves and toss until they are completely wilted, 1 or 2 more minutes.  Remove from heat and combine with the sauce in a serving dish.
Serves 4.

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