Stir-Fried Baby Bok Choy with Garlic

Lillian Chou, Gourmet | November 2007

Ingredients:

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame oil

Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid

Preparation:

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
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. 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.

Cooks' note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.


yield: Makes 8 servings
active time: 35 min
total time: 35 min

Broccoli Raab, Bok Choy, Scapes, Zukes, and Pasta

from Farmer Annie

I was trying to empty the fridge, so I made this on the weekend and it was so good. I think you could add tomatoes and they would be nice in there too! It reheats well. Healthy Eating!

Ingredients:

• 1 pound pasta (cooked according to package directions)
• 1/4 cup olive oil
• 1 bunch Broccoli Raab, chopped into 1' pieces
• 1 bunch Bok-Choy, chopped into 1" pieces
• 1 handful of pea pods (pull strings and break in half)
• 1 red pepper, chopped into 1" pieces
• 5 garlic scapes, chop into 1" pieces
• 2 zucchini, chop into 1" pieces
• grated Parmesan cheese, to taste

Directions:

1. Pre-chop all veggies into 1" pieces.
2. In largest skillet, add oil and all the veggies (omit pasta until later). Simmer over medium-low heat until everything looks wilted and the zucchini softens to your liking (approx. 10-15 minutes). Remove from heat.
3. In a large serving dish, combine pasta with the veggie mix. Toss well. Top with grated cheese.
4. Serve while hot. Enjoy!

Stir-Fried Baby Bok-Choy with Garlic

Bok-Choy can be wash, dried and halved 1 day ahead.
Chill, wrapped in paper towels, in a sealed bag.

Ingredients:

• 1/3 cup reduced-sodium chicken broth
• 1 TB soy sauce
• 1 1/2 tsp cornstarch
• 3 TB peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 Bok-Choy, halved lengthwise
• 2 tsp Asian sesame oil

Preparation:

In a well seasoned 14" flat bottomed wok with a lid - Stir together broth, soy sauce, cornstarch, and 1/2 tsp salt until cornstarch has dissolved.

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