Stir-fried Shanghai Bok Choy With Ginger

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 piece fresh ginger, peeled (2-inch)
• 3/4 lb shanghai bok choy (5 to 8 heads) or 3/4 lb other baby bok choy (5 to 8 heads)
• 1/4 cup reduced-sodium chicken broth
• 1 teaspoon chinese rice wine or 1 teaspoon medium-dry sherry
• 1 teaspoon soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame oil

Recipe

• 1 cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
• 2 remove any bruised or withered outer leaves from bok choy. trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
• 3 whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
• 4 heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
• 5 pour oil down side of wok, then swirl oil, tilting wok to coat sides. add ginger matchsticks and stir-fry 5 seconds.
• 6 add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.
• 7 stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. remove from heat and drizzle with sesame oil, then stir to coat.