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Quick and Easy Bok Choy Stir-fry

From Athens Locally Grown

<p>This simple cooking method works equally well for all sorts of fresh tender vegetables, including bok choy, chinese cabbage, and broccoli. (Don&#8217;t try to substitute olive oil for the suggested oils; it has too low a smoke point for good stir-fry cookery.)</p>
Source: A nice website for simple fresh recipes -- (Entered by Janice Matthews)
Serves: serves 4

1 1/2 lb bok choy
1 1/2 T. canola, vegetable or peanut oil
1 or 2 cloves garlic, finely minced
1 tsp. grated fresh ginger
3 T. broth or water (or 2 T. of these + 1 T. wine)
1/2 tsp. toasted sesame oil
salt to taste

Step by Step Instructions
  1. Start by trimming the stems off the bok choy.(Don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly.) Separate out the leaves, keep the tender center intact and clean under running water. Drain.
  2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (If the ginger is nice and fresh, you don't even need to bother peeling off the paper-thin skin.)
  3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil until they become fragrant and light golden brown. (Watch them closely that they don't burn; this would make them bitter.)
  4. Add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for only 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for just 1 minute. Remove from heat. Season with salt and drizzle a bit of toasted sesame oil on top.