I've cooked bok choy before, but it's not a part of my regular repertoire. Its appearance in my CSA this week helped us get reacquainted. I really liked this dish. It's light, but filling, and packed with flavor from the ginger and garlic.
Marcus also liked the dish. But I'll tell you someone who doesn't like bok choy. Josie. I fed her a little, she grimaced, opened her mouth so the bok choy fell out onto her shirt, and then, for dramatic effect, she shuddered. She prefers chocolate cake.
Stir-Fried Bok Choy with Garlic, Ginger, and Scallions
From Fine Cooking
{Notes from the Arugula Files}
- I added a healthy handful of cashews and 4 links of chicken apple sausage. I cooked the sausage first and then set it aside, waiting to combine it with the bok choy and sauce when they were just about done. I added the cashews when I added the oil. This allows them to soften slightly.
- I tripled the sauce because I know my husband likes extra.
- I added sriracha on top for a little kick.
- Served it over rice and added fresh basil for garnish.
Ingredients
1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
2 Tbs. lower-salt chicken broth
1 tsp. cornstarch
1/4 tsp. Asian sesame oil
2 Tbs. peanut oil
Kosher salt
4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
2 large cloves garlic, peeled and thinly sliced
One 1/2-inch square of ginger, peeled and cut into thin matchsticks
Directions
To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)
In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.
In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.
Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.
