Stir-Fried Sesame Baby Bok Choy

Baby bok choy ranges in length from 3 to 5 inches. It’s harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Here, the finished dish has a nice nutty aroma from the sesame oil drizzled on at the end. Any number of stir-fries, including Kung Pao Chicken and Sweet and Sour Pork , would benefit from having this simple vegetable dish on the side.

Ingredients

  • 1 pound baby bok choy

Sauce

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut or vegetable oil
  • 1 garlic clove, minced
  • 1 1-inch piece fresh ginger, peeled and minced
  • 2 teaspoons sesame oil

Step by Step

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.

2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.

3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Stir-Fried Sesame Baby Bok Choy

http://www.epicurious.com/recipes/food/views/Stir-Fried-Sesame-Baby-Bok-Choy-51180000

Reprinted with permission from The Chinese Takeout Cookbook by Diana Kuan, © 2012 Ballantine Books

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