Stir-Fried Baby Bok Choy with Garlic and Ginger
1 min readBaby bok choy, also known as Shanghai bok choy, has a sweeter flavor than the adult variety.
MAKES 4 SERVINGS
1 tablespoon reduced-sodium soy sauce
1⁄2 tablespoon cornstarch
1 1⁄2 tablespoons peanut or canola oil
4 cloves garlic, thinly sliced
1 tablespoon chopped fresh ginger
4 heads small baby bok choy (about 1 1⁄4 pounds), root ends trimmed about 1⁄8 inch, halved lengthwise
1⁄3 cup low-sodium vegetable broth
1⁄4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1⁄2 tablespoon toasted (dark) sesame oil
In a small bowl, mix together the soy sauce and cornstarch; set aside. In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger and cook, stirring constantly, 15 seconds. Add the bok choy and cook, stirring and turning constantly, until leaves are limp and bright green, about 2 minutes. Reduce the heat to medium and add the broth, salt, and pepper; cover and cook until bok choy is crisp-tender, 2 to 3 minutes, stirring a few times. Stir in the cornstarch mixture and sesame oil and cook, stirring constantly, until thickened, 1 to 2 minutes. Serve at once.
{PER SERVING} Calories 94 • Protein 4g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 2g • Sodium 419mg
