Mrs. Regueiro's Plate: Stir-Fried Baby Bok Choy with Garlic

Friday, April 30, 2010

Stir-Fried Baby Bok Choy with Garlic

I was wandering around 99 Ranch Market and came across baby bok choy on sale for $1.00! Without thinking, I grabbed them and couldn't wait to enjoy them. I found a perfect recipe on Epicurious and had all the ingredients in my pantry. This was my first experience cooking with bok choy - it's also known as Chinese cabbage and you can cook it similar to cabbage. Make sure you use low-sodium soy sauce and reduced-sodium chicken broth because it can get too salty, if you use regular soy sauce and regular chicken broth. The sweetness of the bok choy compliments the garlic sauce and doesn't overpower it. Be careful and do not overcook the bok choy or they will wilt. Enjoy!

Stir-Fried Baby Bok Choy with Garlic
Adapted from Epicurious
1/3 cup reduced-sodium chicken broth

1 tablespoon low-sodium soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
8 cloves of garlic, thinly sliced or minced
2 pounds baby or Shanghai bok choy, halved lengthwise
1 teaspoon Asian sesame oil
Sesame seeds for garnish (optional)
1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
3. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish. Garnish with some sesame seeds.

Cooks' note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag. Be careful to wash the dirt off from the inside parts of the bok choy.

Review: YUM! I'm in love with this vegetable and this is a perfect way to enjoy it - simple and easy. It complimented my chicken adobo dinner to a tee!
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