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Fantastic Stir-Fried Bok Choi
This
is quick to prepare and makes a light side dish that may be served with any meal
1 lb bunch of
bok choi
2 Tbsp
olive oil
1 clove garlic,
minced
1 Tbsp fresh ginger,
grated
1/2 C vegetable stock
1 Tbsp soy sauce
1 tsp honey
1 Tbsp rice vinegar
1 tsp sesame oil
2 tsp arrowroot or
cornstarch dissolved in 1/4 C cold water
Sesame seeds as a
garnish
1. Remove bok choi leaves from stems. Chop stems into 2 inch pieces. Coarsely
chop leaves.
2. Combine stock, soy sauce, and vinegar in a small bowl.
3. Heat wok or large skillet to medium high heat. Add oil.
When hot, add garlic, ginger, and bok choi stems. Immediately add leaves and toss to coat
with oil; cook until just wilted. Add stock mixture and bring to a boil,
stirring constantly until leaves are tender but still bright in color.
4. Add arrowroot or cornstarch mixture and allow sauce to
bubble and thicken. Place in serving dish and sprinkle with sesame seeds and
sesame oil. Serve immediately.
Stir-fried Tofu with Bok Choi
This simple stir-fry is a great way to highlight this
crunchy vegetable.
16-ounce tub firm or extra-firm tofu
2 T light olive oil
1 large onion, quartered and thinly sliced
1 good-sized bunch (about 10 to 12 ounces) bok choi
1 t grated fresh ginger
3 T light soy sauce or teriyaki sauce, or to taste
Cut the tofu into 1/2-inch-thick slices. Blot well between
clean tea-towels or several layers of paper towel, and then cut into 1/2-inch
dice.
Remove bok choi leaves from stems. Chop
stems into 2-inch pieces. Coarsely chop leaves.
Heat half of the oil in a stir-fry pan or wide skillet. Add
the tofu and stir-fry over medium-high heat until golden on most sides. Remove
to a plate.
Heat the remaining oil in the same skillet. Add the onion and
sauté over medium heat until golden. Add the bok choi (both stalks and leaves)
and ginger. Stir-fry briefly, just until leaves are wilted. Stir in the tofu
dice, season to taste with soy sauce, and serve at once.
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