Bok Choy
Cook Time
20 Minutes
Level
Easy
Yield
4
A sauce made with red wine vinegar and two types of soy sauce adds a kick to this bok choy recipe.
Ingredients for Bok Choy :
- 1/4- 1-1/2 pounds bok choy, ends trimmed, stalks cut diagonally and leaves cut across into 1 to 1 1/2-inch strips
- 2 tbsp. red wine vinegar
- 2 tbsp. sugar
- 2 tsp. light soy sauce
- 1 tsp. dark soy sauce
- 2 tbsp. plus 2 tsp. water, divided
- 1 tsp. Corn Starch
- 1-1/2 tbsp. peanut or vegetable oil, for stir-frying
- 2 thin slices fresh ginger
- 1/4 tsp. chili paste to taste
- 1/4 - 1/2 tsp. salt to taste
- 1/2 tsp. Sesame oil
Method to prepare Bok Choy :
In a small bowl, combine the red wine vinegar, sugar, light and dark soy sauce, and 2 tablespoons of water. In a separate small bowl, dissolve 1 teaspoon cornstarch in 2 teaspoons water. Put it on one side.
Preheat the oil in a wok. When the oil is heated, add 2 slices of ginger and the chili paste. Let the ginger turn brown that happens in 20 to 30 seconds and then add the bok choy stalks.
Stir-fry for 1 minute, sprinkling with the salt. Add the leaves. Continue stir-frying until the leaves are wilted and dark green.
Push the bok choy to the sides of the wok. Whisk the sauce and then pour it into the middle of the pan. Bring to a boil. Re-stir the cornstarch and water mixture and add to the sauce, stirring quickly to thicken.
Remove from heat and stir in the sesame oil.
Remove the ginger slices before serving.
Serve hot with cooked rice.
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