Thursday, January 1, 2009
I was making my fig and plum glazed duck, with duck fat roast potatoes and wanted to do a different side dish than I usually do. Something fast yet elegant looking and flavorful. I found an old post on Tastespotting for Bok Choy with Garlic, posted by The Kitchen Sink and decided to give it a go. My sauce didn't turn out as sticky as theirs looked, but it was still a great change from the usual, and I love the way halved bok choy looks all piled up on a plate.
Stir-Fried Baby Bok Choy with Garlic:
1/3 cup/75 ml chicken broth
1 tbsp soy sauce
1 1/2 tsp cornstarch
1 tbsp peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 lb baby or Shanghai bok choy, halved lengthwise
2 tsp Asian sesame oil
Stir together broth, soy sauce and cornstarch, until cornstarch has dissolved.
Heat wok or large skillet over high heat until a drop of water evaporates instantly. Pour peanut or vegetable oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
This one will be a keeper for me!