Stir-Fry Baby Bok Choy
My shopping trips are fun, these days. I enter the store like a kid in a toy store. I look at everything and find new products and best of all, I choose the vegetables for the next few days. I don't do this with a plan. I look and see something delicious and in the basket, it goes.
Then comes the real fun - finding or making up a recipe. Bok Choy is quick and easy to make. It seems as if you can do anything to it and you still will be able to eat it.
This time, I made a simple stir-fry which was not tasty enough so I added some Cajun seasoning which does not really fit but gave it the oomph, it needed.
Stir-fry Baby Bok Choy adapted from About.com Chinese Cooking
4 bunches baby bok choy (basically, 1 bunch per person)
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 cup water
A few drops sesame oil
1 1/2 tablespoons vegetable oil for stir-frying
1/2 teaspoon of a spice blend of choice
Wash the baby bok choy and drain.
Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat skillet and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves.
Stir in the soy sauce, seasoning, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.
Linked to Simply Sweet Home Simple Living with Diane Blanch Amee’s Savory Dish The Country Cook Crumbs and Chaos Katherine Martinelli Sweet Saturday Friday Food