Saturday, February 14, 2009

Stir-fried Bok Choy

This is a recipe from Perfect Vegetables (Yep, Cook's Illustrated again). We've made this many times, especially since we started getting bok choy from the CSA last year. I've also used a similar recipe for other Asian greens like tatsoi or yakuna savoy.

Sesame-Glazed Bok Choy
1 medium head bok choy
1 T canola oil
2 T soy sauce
2 T water
2 T rice vinegar
2 tsp sesame oil
1 tsp sugar
3 cloves garlic, pressed
1 T minced fresh ginger
2 scallions, sliced
1 T sesame seeds, toasted (optional).

Trim the bottom inch of the boy choy. Wash and pat dry. Slice the leaves away from the stem. Cut the stems in half lengthwise and slice into 1/4 inch pieces. Set aside in a bowl.

Line up the leaves in a stack and slice into ribbons.

Mix the soy sauce, water, vinegar, sugar, and sesame oil in a small bowl.

Heat the oil in a large frying pan. Cook the bok choy stalks for 5-7 mins or until soft. Add the greens and saute one min. Move the greens to the edge and add the garlic, ginger, and scallions. Stir these in the center for about one min, or until fragrant. Stir well.

Add the soy sauce mixture and continue to cook for about a minute. Top with sesame seeds. Serve.

I sometimes have issues with too much water...haven't figured out how to fix that. Sometimes it gets soggy and I have to cook longer to dry it out, which kinda defeats the purpose of Asian greens, which are really healthy (but shouldn't be overcooked, like just about any vegetable).

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