Baby bok choy includes a sweeter flavor than adult varieties. For any lighter taste, you can stir-fry the infant bok choy in essential olive oil. Low-sodium chicken broth may be used instead of water.
Ingredients
- 4 bunches baby bok choy (essentially, 1 bunch per person)
- 2 slices ginger root
- two tablespoons soy sauce
- 1 teaspoon sugar, in order to taste
- 1/4 teaspoon salt, in order to taste
- 1/4 cup water
- A couple of drops sesame oil
- 1 1/two tablespoons vegetable oil for stir-frying
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Preparation
Wash the infant bok choy and drain. Cut the infant bok choy in two lengthwise, then cut across into small pieces. Separate the stalks in the leaves before cooking.
Heat wok and add oil. When oil is prepared, add ginger root and stir-fry briefly, for around thirty seconds, before the ginger root is aromatic. Add some bok choy, adding the stalks first, and so the leaves. Stir within the soy sauce. sugar, and salt, and stir-fry on high temperature for one minute.
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Add some water, cover the wok and simmer for around 2 minutes. Stir within the sesame oil and serve. Serves 4.
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