Stir-Fried Shanghai Bok Choy With Ginger Recipe

Name: Stir-Fried Shanghai Bok Choy With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-inch) piece ginger, peeled; 3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads); 1/4 cup reduced-sodium chicken broth; 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 1 teaspoon soy sauce; 1/2 teaspoon cornstarch; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1 tablespoon vegetable oil; 1/2 teaspoon Asian sesame oil; Accompaniment: steamed white rice; a rasp grater; a well-seasoned 14-inch flat-bottomed wok

Servings: persons

1 (2-inch) piece ginger, peeled
3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)
1/4 cup reduced-sodium chicken broth
1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
1/2 teaspoon Asian sesame oil
Accompaniment: steamed white rice
a rasp grater; a well-seasoned 14-inch flat-bottomed wok

1
Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
2
Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
3
Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
4
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2-inch) piece ginger, peeled, 3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads), 1/4 cup reduced-sodium chicken broth, 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry, and more.

Yes, Stir-Fried Shanghai Bok Choy With Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Shanghai Bok Choy With Ginger

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