Stir-fry baby bok choi

Baby bok choi has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choi in olive oil. Low-sodium chicken broth can be used in place of water.

• 4 bunches baby bok choi (basically, 1 bunch per person)

• 2 slices ginger

• 2 tablespoons soy sauce

• 1 teaspoon sugar, or to taste

• 1/4 teaspoon salt, or to taste

• 1/4 cup water

• A few drops sesame oil

1 1/2 tablespoons vegetable oil for stir-frying

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Serves 4

Preparation

Wash the baby bok choi and drain. Cut the baby bok choy in half lengthwise, then cut across into small pieces. Separate the stalks from the leaves before cooking.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choi, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute

Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.  

Use the Recipe Nutrition Calculator from Whisk here.