Braised Bok Choy with Ginger & Garlic
Posted on July 6, 2009
Serves 4 as a side
2 tablespoons peanut oil
1 medium head (about 1 1/2 lbs) Bok Choy
2 medium garlic cloves, peeled and minced
2 tablespoons minced fresh ginger root
3/4 cup chicken stock
Freshly ground black pepper to taste
½ teaspoon sea salt or to taste
1 teaspoon rice wine vinegar
Trim and discard bottom inch from head of bok choy. Wash leaves well and pat dry. With a chef’s knife separate leaves from stalks by cutting away the leafy green leaves from the triangular white stalks. Cut stalks in half lengthwise then slice across into thin strips. Stack the green leaves and slice across into thin strips.
Heat a nonstick skillet over high heat and add the peanut oil, swirl to coat. Add stalks and cook stirring frequently until very lightly colored, about 5 mins. Add ginger and garlic and cook stirring until fragrant, 30 seconds. Add greens, chicken stock, salt and pepper to taste. Cover, reduce heat and cook stirring occasionally until greens and stalks are very tender. Remove cover, increase heat and cook another 2-3 mins. Stir in vinegar. Serve hot.
