Baby bok choy can vary from about 3 to 8 inches in length. Shanghai bok choy is sold in both Asian and Western markets where it can also be labeled "baby bok choy." For Shanghai bok choy, I like to trim the bottoms and separate the bok choy stalks before rinsing them under cold water. This makes it easier to remove al the grit. After rinsing, I put the bok choy in a salad spinner to remove excess water, then I cut the stalks into roughly 2 inch pieces. If you have access to an Asian produce market keep your eye out for the dwarf bok choy about 3 inches in length and the most tender. When using dwarf variety, I trim about 1/4 inch from the bottoms and then halve the heads lengthwise.
In a small bowl combine the broth, rice wine and cornstarch.
Heat a wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 of 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the carrots and stir-fry 30 seconds or until the carrots are just coated with the oil. Swirl in the remaining 1 tablespoon oil, add the bok choy sprinkle on the salt and Sichuan peppercorns adn stir-fry 1 minute or until the leaves are just limp and the bok choy is bright green. Re-stir the broth mixture and swirl it into the wok. Cover adn cook 30 seconds. Uncover and stir-fry 30 seconds to 1 minute or until the bok choy is just crisp tender.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (65%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 28.7mg||9 %|
|Sodium 104.7mg||4 %|
|Potassium 397.2mg||10 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 3.8g|
|Protein 8.8g||13 %|
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Calories per serving: 177
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