Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

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Name: Stir-Fried Bok Choy with Garlic, Ginger, and Scallions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Asian
Ingredients: 1 -1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby); 2 Tbs. oyster sauce (preferably Lee Kum Kee brand); 2 Tbs. lower-salt chicken broth; 1 tsp. cornstarch; 1/4 tsp. Asian sesame oil; 2 Tbs. peanut oil; Kosher salt; 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-i; 2 large cloves garlic peeled and thinly sliced; One 1/2-inch square of ginger

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INGREDIENTS

1 -1/4 lb. bok choy ; (about 1 large, 2 medium, or 5 to 6 baby)
2 Tbs. oyster sauce ; (preferably Lee Kum Kee brand)
2 Tbs. lower-salt chicken broth
1 tsp. cornstarch
1/4 tsp. Asian sesame oil
2 Tbs. peanut oil
Kosher ; salt
4 oz. scallions ; (8 to 10 medium), white and light-green parts only, cut into 3-i
2 large cloves garlic ; peeled and thinly sliced
One ; 1/2-inch square of ginger

INSTRUCTIONS

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)

In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.

Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

NOTES

nutrition information (per serving):
Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 410; Cholesterol (mg): 0; Fiber (g): 3; photo: Amy Neunsinger
From Fine Cooking 105, pp. 63

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Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

1 -1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
2 Tbs. lower-salt chicken broth
1 tsp. cornstarch
1/4 tsp. Asian sesame oil
2 Tbs. peanut oil
 Kosher salt
4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-i
2 large cloves garlic peeled and thinly sliced
 One 1/2-inch square of ginger

In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

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Nutrition

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Serving Size: 1 recipe (102g)
Recipe Makes: 1

Calories: 283
Calories from Fat: 254 (90%)

Amt Per Serving		% DV

	Total Fat 28.2g	38 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 9.1g
Cholesterol 0mg		0 %
Sodium 1205.5mg		42 %
Potassium 69.1mg		2 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 283

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