Recipe in From Asparagus to Zucchini. Recipe contains sesame and peanuts.
Ingredients:
- 1 bunch bok choy
- 2 T. peanut oil
- 1 T. grated ginger
- 1 T. minced garlic
- 1/2 C. chicken stock
- 1 T. toasted sesame oil
- 2 T. soy sauce
- 2 T. rice vinegar
- 1 t. sugar
- salt and pepper
- 2 T. sesame seeds
Steps:
- Trim the root end of the bok choy. Slice the leafy portions from the stalks. Cut both the leaves and the stalks into large matchstick size pieces, keeping the two piles separate.
- Heat a very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly.
- Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar and salt and pepper to taste. Cover, reduce heat to medium-low and cook until bok choy is tender and glazed with sauce, 5-8 minutes.
- Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes.
- Makes 4 servings.
