Ingredients
-
2
-
1
-
2
-
1 1/2
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Stir-Fried Bok Choy, This is a quick method to stir-fry bok choy so it does not turn mushy and pallid. Remember to treat freshly purchased bok choy like any other leafy green – unwashed in a loosely sealed plastic bag for no more than 3 days., This is a quick method to stir-fry bok choy so it does not turn mushy and pallid. Remember to treat freshly purchased bok choy like any other leafy green – unwashed in a loosely sealed plastic bag for no more than 3 days.
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Steps
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1
Done
|
Combine the Soy Sauce and Sugar or the Oyster Sauce and the Rice Vinegar. Set Aside. |
|
2
Done
|
Trim Bottom Inch from Head of Bok Choy. Wash Leaves and Pat Dry. With Knife, Cut Leafy Green Portion Away from Either Side of Triangular White Stalk. |
|
3
Done
|
Cut Each White Stalk in Half Lengthwise Then Crosswise Into 1/2 Inch Pieces. Stack Leafy Greens Then Slice Them Crosswise Into Thin Strips. Keep Sliced Stalks and Leaves Separate. |
|
4
Done
|
Heat a 12 Inch Non-Stick Skillet Over High Heat, Add the Oil and Swirl to Coat. Add the Bok Choy Stalks and Cook, Stirring Frequently, Until the Edges Start to Turn Translucent (4-5 Minutes). |
|
5
Done
|
Add the Ginger and Garlic, Stirring Frequently, For 30 Seconds. Add the Bok Choy Greens and the Sauce Mixture. Stir-Fry Mixture For 1 Minute and Serve Immediately. |
