Bok Choy with Black Bean Sauce

1. 1

   In a large skillet, heat the vegetable oil until shimmering.

2. 2

   Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes.

3. 3

   Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.

4. 4

   Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes.

5. 5

   Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.

6. 6

   Add the bok choy and watercress to the skillet with the sauce.

7. 7

   Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute.

8. 8

   Transfer the vegetables to a bowl and serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.