Bok choy stir fry with a mighty bite of ginger
We hustle home on Stonebridge Farm pick day, not being able to choose what will go into our mouths for the first meal. It all looks so good. This prep comes together incredibly quickly, so sometimes serves as an appetizer while we finish the washing and storing of the veg. The aroma hangs in the summer kitchen air, promising a good week.
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- 2 inch piece ginger, peeled
- 12 ounces bok choy, trimmed, rinsed, and dried
- 1/4 cup broth, vegetable or chicken
- 1 teaspoon rice wine or dry Sherry
- 1 teaspoon Tamari or soy sauce
- 1/2 teaspoon arrowroot or cornstarch
- 1/2 teaspoon sea salt
- 1/4 teaspoon sugar
- 1 tablespoon olive oil, on the lighter side of weight
- 1/2 teaspoon sesame oil
- Cut ginger root in half.
- Slice one of the halves into tiny sticks and set aside.
- Grate the other half into a bowl.
- Pick up the shreds and squeeze with conviction, releasing the juice.
- Discard the pulp.
- In that same bowl, whisk together ginger juice, broth, wine, soy sauce, arrowroot, salt, and sugar, until all solids are dissolved.
- Film a large skillet or wok with olive oil and heat over medium-high flame.
- Toss in ginger sticks and stir for just a few seconds to release the aroma.
- Add the bok choy and stir until limp, but still bright green, about two minutes.
- Add the broth mixture and stir until the veg is tender-crisp and the sauce is slightly thickened, one to two minutes.
- Remove from heat and drizzle with sesame oil. Stir to coat and serve immediately.
- This Asian flavored prep is tasty for just about any green.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/