Saturday, April 24, 2010

white vegetable

In Chinese, Bok Choy means "white vegetable" I am picking the first Asian greens to braise for supper tonight! Braised Baby Bok Choy Ingredients * 1 Tbsp. olive oil * 1 Tbsp. sesame oil * 1 tsp. grated fresh ginger * 3/4 pound to 1 pound bok choy or baby bok choy, washed and trimmed * 1/4 cup vegetable broth * 2 Tbsp. minced garlic * 1 Tbsp. soy sauce * 1 Tbsp. brown sugar Directions 1. Heat the oil and sesame oil in a large skillet or wok over medium heat. Add grated ginger and cook 1 to 2 minutes, until ginger perfumes the oil. 2. Add bok choy (if you are using regular bok choy, you can cut it into chunks if you like) to the skillet. Stir fry until the bok choy becomes bright green, about 2 minutes. 3. Remove bok choy to a serving plate. 4. Add broth, garlic, soy sauce and brown sugar to the pan. Cook another 2 minutes or so to allow flavors to meld. 5. Pour over bok choy. Serve immediately.

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