Stir-Fried Sesame Baby Bok Choy

chinese side stir-fry vegetarian bok choy soy sauce sesame oil sugar conscious vegan pescatarian dairy free tree nut free kosher

Diana Kuan

Serves 4 as part of a multicourse meal

Source

Ingredients

1 pound baby bok choy

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1/2 teaspoon sugar

1 tablespoon peanut or vegetable oil

1 garlic clove, minced

1 1-inch piece fresh ginger, peeled and minced

2 teaspoons sesame oil

Method

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.

2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.

3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.