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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 1/2 pounds bok choy or baby bok choy
- 1 1/2 tablespoons sesame oil
- 1-2 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons broth or water
- salt to taste
- 1/2 cup toasted cashews or peanuts, chopped (optional)
Ingredients
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Instructions
- Start by trimming the end of the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Wash thoroughly.
- Cut the leaves from the stems, put leaves aside. Cut the stems into large chunks, keep the tender center intact.
- Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers!
- Place wok or frying pan on your stove, turn the heat to medium-high. Pour in the cooking oil and allow to heat. Add the bok choy stems and stir fry for about 2 minutes. Add the garlic and ginger. Let the ginger and garlic gently sizzle in the oil.
- Add the leaves and toss well to coat each leaf with the garlic and ginger, about 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute.
- Season with soy sauce or salt and drizzle a bit of sesame oil on top. Garnish with chopped nuts (optional).
Recipe Notes
Recipe adapted from http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html, retrieved Feb 2012.