Bok Choy Recipe
A sauce made with red wine vinegar and two types of soy sauce adds a kick to this bok choy recipe
A sauce made with red wine vinegar and two types of soy sauce adds a kick to this bok choy recipe
Ingredients:
- 1 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 tablespoons red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons light Soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons plus 2 teaspoons water, divided
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut or vegetable oil, for stir-frying
- 2 thin slices fresh ginger
- 1/4 teaspoon chili paste or to taste, optional
- 1/4 - 1/2 teaspoon salt, according to taste
- 1/2 teaspoon Asian sesame oil
Preparation:
In a small bowl, combine the red wine vinegar, sugar, light and dark soy sauce, and 2 tablespoons water. In a separate small bowl, dissolve 1 teaspoon cornstarch in 2 teaspoons water. Set aside.
Preheat the wok and add oil. When the oil is hot, add the 2 slices ginger and the chili paste if using. Let the ginger brown for 20 to 30 seconds 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 (about 1 1/2 more minutes). Note: Sprinkle the bok choy with water, or a bit of Chinese rice wine or dry sherry if it begins to dry out.
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 with cooked rice.
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Bok Choy Nutritional Information
Preheat the wok and add oil. When the oil is hot, add the 2 slices ginger and the chili paste if using. Let the ginger brown for 20 to 30 seconds 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 (about 1 1/2 more minutes). Note: Sprinkle the bok choy with water, or a bit of Chinese rice wine or dry sherry if it begins to dry out.
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 with cooked rice.
Best Bok Choy Recipes
Main Chinese Food Recipes File
Bok Choy Nutritional Information
