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Stir-Fried Bok Choy
More than just a vegetable with a cool name, it's a great side-dish for any chinese meal.
Yield: 4 servings
- 1 large bok choy
- 8-10 green onions
- 1 cup oyster sauce
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 4 tbsp peanut oil
- 4 cloves garlic, minced
- 1/2 inch square of ginger, peels and cut into thin matchsticks
- 1/4 tsp salt
- To prep bok choy, separate the leaves from the stems. Cut the leaves into strips about 1 1/2-inch wide. Set aside.
- Quarter the stems lengthwise. Slice the stems width-wise into 3/4-inch pieces. Keep separate from the leaves.
- Cut the green onions into 3" strips.
- In a mixing bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil.
- Heat the peanut oil in your wok. Season with the garlic and ginger and cook for 20 seconds. Add the bok choy stems and saly, and stir fry until about halfway to tender-crisp.
- Add the green onions and bok choy leaves. Cool another 1-2 minutes.
- Remove from the heat and add the sauce. Toss to coat.
- Serve hot.
Adapted from Fine Cooking.
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