Stir-Fried Bok-Choy
Preparation time: 10 minutes
Cooking time: about 5 minutes
Serves 3-4
375 g (12 oz) bok-choy
2 tablespoons groundnut oil
2 garlic cloves, finely chopped
2 teaspoons sugar
2 dried red chilies
1 tablespoon soy sauce
1 tablespoon rice wine vinegar or white
wine or cider vinegar
Salt
Sesame oil, to finish
Trim the white stalks of the bok-choy,
then cut the stalks into 4 cm (17 inch) lengths. Tear or coarsely shred
the green leaves.
Heat an empty wok until hot. Add the
groundnut oil and heat until hot. Add the bok-choy stalks, garlic,
sugar and a pinch of salt. Crumble the dried chilies over the bok-choy
and stir-fry over a moderate to high heat for 2 minutes.
Add the bok-choy leaves, soy sauce and
vinegar and toss vigorously for 30-60 seconds until the leaves start to
wilt. Serve immediately, sprinkled with sesame oil.
Note: Bok-choy, which you may also see
labeled as bok-choi and pak-choi, can be bought in Chinese supermarkets
and greengrocers. It is a good-looking vegetable, with pure white
crunchy stalks and contrasting dark green leaves. Its flavor is
pleasantly bitter.
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