Have you ever bought a bag of baby Bok Choy and then didn’t know what to do with it all? Well we did and now we can try this…
- 1 lb. baby bok choy
- 2 tbsp. chicken stock
- 1 tbsp. oyster sauce
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. cornstarch
- 1/2 tsp. sugar
- 1 tbsp. canola oil
- 2 slices fresh ginger, sliced
- 1 garlic clove, peeled and then minced
Cut 1/4 inch off the bottom of the bok choy. If the pieces are too large, cut in half lengthwise and wash thoroughly in cold water. Do this a couple of rinses and drain in a colander.
In a small bowl, combine the stock, oyster sauce, soy sauce, cornstarch and sugar. Set aside. Heat a large wok or flat bottomed fry pan over high heat. When hot add the canola oil and ginger and stir fry for about 10 seconds.
Add the garlic and bok choy and stir fry for 2-3 minutes until the leaves are limp and the leaves are still a bright green. Stir the sauce and pour over the greens and stir fry for 2 minutes until the sauce has thickened and lightly coats all the bok choy.
Serve with rice or noodles and maybe slices of roast chicken or pork tenderloin. The choice is yours and it sure is a tasty dish.
