Yunnan Greens

1. 1

   Place a large pot of water on to boil.

2. 2

   Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes.

3. 3

   Wash thoroughly to get any dirt out of the base of the stalks.

4. 4

   When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy.

5. 5

   Stir with a long-handled wooden spoon to make sure all the greens are immersed.

6. 6

   Bring back to a boil, boil for under a minute, drain, and set aside.

7. 7

   Heat a large wok over high heat.

8. 8

   Add the oil and swirl to coat the wok.

9. 9

   Toss in the chiles and ginger.

10. 10

    Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little.

11. 11

    Add the broth and let it boil for about 30 seconds.

12. 12

    Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt.

13. 13

    Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve.

14. 14

    (Warn your guests that the chiles are not for eating, just for flavor.)

* Per serving · 4 servings · Values may vary.