Quickly cooked to impart the flavors of lightening fast caramelized garlic and ginger while retaining the innate crispness of the vegetables is the idea of this recipe. Bok Choy is winter freshness embodied in plant form.
If you are lucky, you have some bok choy growing in your garden or greenhouse. You can probably also find it at your local farmer’s market or produce store. Look for bright green tops and crisp, white stems.
3 heads of bok choy washed and dried very thoroughly, chopped into 1″ x 1″ pieces
1 onion sliced very thin
1 tbs peanut oil
2 tbs fresh, minced garlic
1 tbs fresh, minced ginger
1 tsp sugar
1 tsp sea salt
1 tbs soy sauce
1 tsp Mirin
1 tsp sesame oil (for after cooking)
Combine ginger, garlic, sugar, salt, soy sauce and mirin in a small bowl.Heat a wok on high heat until very hot. You can use another large pot but it will be more wet and less crisp. Then add peanut oil and then onion slices. Stir for about 1 minute. Then add bok choy and continue stirring for 1 minute. Add bowl of spices and liquids and continue stiring for 1-2 minutes or until vegetables are cooked but still slightly crisp. Turn off heat and add sesame oil, stirring. Serve over hot rice.