5 from 3 votes
Baby Bok Choy with Garlic and Ginger
Fresh Asian greens, baby bok choy, are stir fried but retain their fresh flavor with a boost of garlic and ginger. Recipe adapted from Martin Yan’s China (Chronicle, 240 pp, $24.95)
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 pound baby bok choy
- 2 tablespoons rice wine or dry sherry or mirin
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
Notes
- If you make half of this recipe or stir fry in batches or have a very large wok and lots of heat, you can skip blanching the baby bok choy and stir fry the raw vegetables until they're tender crisp and add the sauce.