Makes 4 to 6 servings as part of
a multi-course meal.
Nearly every family stir-fries bok
choy year round, but it is also prized as a
vegetable for special occasions such as New Year's.
The mastery here is in choosing young, tender bok
choy no longer than 4-inches in length. Or
occasionally you can be lucky enough to find hearts
of bok choy, bok choy sum, in the produce
market. These vegetables are so tender that unlike
the older bok choy the stalks do not need to be
peeled. Stir-fry the vegetables on high heat just
until the greens are bright and the stalks are
tender. A minute too much and the vegetables lose
their essence. Bok choy found in Western
supermarkets is often old and past its prime, while
the quality available in Asian markets is far
superior and much less expensive.
1 pound young bok choy
2
Tb homemade chicken broth
1
Tb oyster sauce
1-1/2 tsp thin soy sauce
1-1/2 tsp tapioca starch
1/2 tsp sugar
1-1/2 plus 1-1/2 tsp vegetable oil
2 ginger slices
1 cloves garlic, crushed and peeled
Separate the bok choy into stalks.
Wash bok choy in several changes of cold water and
allow to thoroughly drain in a colander. Trim
1/4-inch from the bottom of each stalk. Halve each
stalk lengthwise and cut bok choy into 2-inch-long
pieces. In a bowl combine the broth, oyster sauce,
soy sauce, tapioca starch, and sugar.
Heat a wok over high heat until hot
but not smoking. Add 1-1/2 teaspoons vegetable oil
and ginger, and stir-fry for 10 seconds, or until
ginger is fragrant. Add remaining 1-1/2 teaspoons
vegetable oil, bok choy, and garlic, and stir-fry 1
to 2 minutes, or until leaves are just limp and bok
choy is bright green. Re-stir the broth mixture and
swirl into wok.
Stir-fry for 1 to 2 minutes, or
until the sauce has thickened slightly and lightly
coats
the vegetables. Serve immediately.
