Brian Sunter

Stir-Fried Bok Choy or Sturdy Greens

Quick and tasty stir fried bok choy.

3 servings
Tags: vegetarian chinese
Scale:

Ingredients

  • 14 oz bok choy
  • 0.25 cup broth
  • 1 tbsp shaoxing rice wine
  • 2 tsp soy sauce
  • 0.25 tsp cornstarch
  • 1 tbsp avocado oil
  • 3 clove garlic
  • sliced ginger
  • sugar
  • 2 tsp sesame seeds

Cookware

  • paper towels
  • steamer
  • wok

Steps

Step 1

Trim off the bottoms and separate into stalks of 14 oz bok choy . Rinse if necessary and drain on paper towels .

Step 2

Cut into 2-inch pieces.

Step 3

Bring an inch of water to a boil in the bottom of a steamer , and place the bok choy in the steamer basket.

Step 4

Steam 1 minute , remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.

Step 5

Combine the 0.25 cup broth or water, 1 tbsp shaoxing rice wine , 2 tsp soy sauce and 0.25 tsp cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.

Step 6

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until 400 degress F.

Step 7

Swirl in the 1 tbsp avocado oil by adding it to the sides of the pan and swirling the pan.

Step 8

Add the 3 clove garlic and sliced ginger and stir-fry for 10 seconds, until fragrant.

Step 9

Add the bok choy or greens, sprinkle with salt and the sugar and stir-fry for about 30 seconds .

Step 10

Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute , or just tender.

Step 11

Sprinkle on 2 tsp sesame seeds

Step 12

Remove from the heat and serve.

Cooklang Recipe 
>>title: Stir-Fried Bok Choy or Sturdy Greens
>>tags: vegetarian, chinese
>>description: Quick and tasty stir fried bok choy.
>>source: https://cooking.nytimes.com/recipes/1013848-stir-fried-bok-choy-or-sturdy-greens
>>time-required: 15 minutes
>>servings: 3
>>image: https://static01.nyt.com/images/2011/09/21/science/23recipehealth/23recipehealth-articleLarge-v2.jpg

 Trim off the bottoms and separate into stalks of @bok choy{14%oz}. Rinse if necessary and drain on #paper towels{}. 
 
 Cut into 2-inch pieces. 
 
Bring an inch of water to a boil in the bottom of a #steamer , and place the bok choy in the steamer basket. 

Steam ~{1%minute}, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.

Combine the @broth{.25%cup} or water, @shaoxing rice wine{1%tbsp} , @soy sauce{2%tsp} and @cornstarch{.25%tsp} in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.

Heat a 14-inch flat-bottomed #wok or a 12-inch skillet over high heat until 400 degress F. 

Swirl in the @avocado oil{1%tbsp} by adding it to the sides of the pan and swirling the pan.

Add the @garlic{3%clove} and @sliced ginger{1} and stir-fry for 10 seconds, until fragrant. 

Add the bok choy or greens, sprinkle with salt and the @sugar and stir-fry for about ~{30%seconds} . 

Stir the cornstarch mixture and swirl into the wok, then stir-fry ~{1%minute} , or just tender. 

Sprinkle on @sesame seeds{2%tsp}

Remove from the heat and serve.