Stir-Fried Shanghai Bok Choy With Ginger
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve
2
Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp
3
Remove any bruised or withered outer leaves from bok choy
4
Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters
5
Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch
6
Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved
7
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
8
Pour oil down side of wok, then swirl oil, tilting wok to coat sides
9
Add ginger matchsticks and stir-fry 5 seconds
10
Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes
11
Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute
12
Remove from heat and drizzle with sesame oil, then stir to coat
13
Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve
14
Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp
15
Remove any bruised or withered outer leaves from bok choy
16
Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters
17
Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch
18
Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved
19
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact
20
Pour oil down side of wok, then swirl oil, tilting wok to coat sides
21
Add ginger matchsticks and stir-fry 5 seconds
22
Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes
23
Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute
24
Remove from heat and drizzle with sesame oil, then stir to coat