Seasame-Ginger Bok Choy

Seasame-Ginger Bok Choy

We’ve fallen in love with a teeny, tiny bok choy — smaller even than baby bok choy. Each piece is about as big as your thumb. It’s known as Shanghai bok choy.

lj041914salmon01

We love making it stir-fry, with a sesame ginger sauce. It’s a great side dish for salmon, cod, pork, anything really. I’m sure it plays nicely with chicken and beef, too.

It also takes well to additions. Throw a few snap peas in with it, as we did here. Or green beans. The recipe comes together in moments. Truly a turn-key recipe.

Seasame-Ginger Bok Choy

Seasame-Ginger Bok Choy

Ingredients

  • 1 pound Shanghai bok choy
  • 2 teaspoons fish sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cold water
  • 2 teaspoons grapeseed oil
  • 1 (2-inch) piece of ginger (thumb-size), peeled and finely diced
  • 3 large cloves garlic, peeled and diced
  • 1/2 pound sugar snap peas (optional)

Instructions

  1. Place the bok choy in a large bowl, cover with cold water and soak for 10 minutes to allow it to plump and give up any grit. Rinse and drain well but do not dry.
  2. Meanwhile, whisk together fish sauce, cornstarch, soy sauce, sesame oil and water in small bowl to make a slurry. Set aside.
  3. Heat a large saucepan over medium-high heat for 2 minutes. Add grapeseed oil and heat until oil is shimmering but not smoking, about 1 minute. Add ginger and garlic.  Saute for 1 minute, or until garlic and ginger are soft but not turning color.
  4. Add bok choy and saute, turning regularly, 4 to 5 minutes, or until the bok choy turns bright green and softens slighlty. Push aside bok choy to form a cavity in center of pan and add slurry. Stir continusouly for one minute, or until slurry  thickens. Turn off heat and stir bok choy and slurry together thoroughly to combine. Serve immediately.
  5. Serve sambal on the side.
http://sourcherryfarm.com/2014/04/18/seasame-ginger-bok-choy/

Sesame-Ginger Bok Choy

http://sourcherryfarm.com/wp/wp-content/uploads/2014/05/lj041914salmon01.jpg

1 pound Shanghai bok choy
2 teaspoons fish sauce
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon cold water
2 teaspoons grapeseed oil
1 (2-inch) piece of ginger (thumb-size), peeled and finely diced
3 large cloves garlic, peeled and diced
1/2 pound sugar snap peas (optional)

Place the bok choy in a large bowl, cover with cold water and soak for 10 minutes to allow it to plump and give up any grit. Rinse and drain well but do not dry.

Meanwhile, whisk together fish sauce, cornstarch, soy sauce, sesame oil and water in small bowl to make a slurry. Set aside.

Heat a large saucepan over medium-high heat for 2 minutes. Add grapeseed oil and heat until oil is shimmering but not smoking, about 1 minute. Add ginger and garlic.  Saute for 1 minute, or until garlic and ginger are soft but not turning color.

Add bok choy and saute, turning regularly, 4 to 5 minutes, or until the bok choy turns bright green and softens slighlty. Push aside bok choy to form a cavity in center of pan and add slurry. Stir continusouly for one minute, or until slurry  thickens. Turn off heat and stir bok choy and slurry together thoroughly to combine. Serve immediately.

Serve sambal on the side.

Comments are closed.