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½ kilo bok choy
¼ cup chicken broth
1 tablespoon Shao Hsing rice wine or dry
sherry
3 slices ginger
2 pips garlic, peeled and sliced
salt, sugar and pepper to taste
1 teaspoon sesame oil
1 tablespoon cooking oil
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Method:
Separate the bok choy into stalks.
Trim ¼ inch from the bottom of each stalk. Cut the stalks and
leaves into 2-inch-long pieces. In a small bowl combine the
broth, rice wine, salt, pepper and sugar. Heat the wok over high
heat and swirl in the cooking oil, add the ginger and garlic, and
stir-fry for about 10 seconds. Add the bok choy and stir-fry 1
to 2 minutes or until the leaves are just limp and the bok choy is
bright green. Stir the broth mixture and swirl it into the wok.
Stir-fry 1 to 2 minutes or until the bok choy is just cooked.
Drizzle with the sesame oil.
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