Ginger Garlic Baby Bok Choy
[2008-7-16]
Tag : Dried Ginger
Servings: 4
1 pound baby bok choy
11/4 teaspoons salt, divided
2 tablespoons rice wine
2 teaspoons oyster sauce
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3 small dried red chilies
Bring a medium saucepan of water to a boil. Fill a large bowl withcold water.
Trim the ends of the bok choy, separating and rinsing the leaves.
Add 1 teaspoon of salt and the bok choy to the water in thesaucepan. Blanch the bok choy for 1 minute, or until bright green.Use a slotted spoon to transfer the bok choy to the cold water. Letthem cool, then drain.
In a small bowl, whisk the rice wine, oyster sauce, soy sauce andsalt. Set aside.
In a large skillet, heat the oil over high, swirling the pan tocoat the sides. Add the garlic, ginger and chilies and saute untilfragrant, about 10 seconds.
Add the bok choy and sauce and saute until reduced by half.
(Recipe adapted from Martin Yan's "Martin Yan's China," ChronicleBooks, 2008)
Servings: 4
1 pound baby bok choy
11/4 teaspoons salt, divided
2 tablespoons rice wine
2 teaspoons oyster sauce
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3 small dried red chilies
Bring a medium saucepan of water to a boil. Fill a large bowl withcold water.
Trim the ends of the bok choy, separating and rinsing the leaves.
Add 1 teaspoon of salt and the bok choy to the water in thesaucepan. Blanch the bok choy for 1 minute, or until bright green.Use a slotted spoon to transfer the bok choy to the cold water. Letthem cool, then drain.
In a small bowl, whisk the rice wine, oyster sauce, soy sauce andsalt. Set aside.
In a large skillet, heat the oil over high, swirling the pan tocoat the sides. Add the garlic, ginger and chilies and saute untilfragrant, about 10 seconds.
Add the bok choy and sauce and saute until reduced by half.
(Recipe adapted from Martin Yan's "Martin Yan's China," ChronicleBooks, 2008)
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