Bok Choy Stir Fry
1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon
wine)
salt to taste
1/2 teaspoon sesame oil
Start by trimming the stem off – don’t trim too much – just the end. Cutting
the thick stem off will ensure that the bok choy cooks evenly. Separate out
the leaves, keep the tender center intact and clean under running water.
Drain.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating
the ginger helps break up the tough fibers! (and yeah, sometimes when
the ginger is nice and fresh, I don’t even bother peeling off the paper-thin
skin)
Place wok or frying pan on your stove and pour in the cooking oil. Add the
garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic
gently sizzle in the oil. When the aromatics become fragrant and light
golden brown, add the bok choy leaves. Toss very well to coat each leaf
with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine.
Immediately cover and let cook for 1 minute. Season with salt and drizzle a
bit of sesame oil on top.