Little Cabbages, How We Love You!

Garlicky Bok Choy

Garlicky Bok Choy (from The Illustrated Kitchen Bible)

1 lb 2 0z baby bok choy (We should have rinsed ours better.  It was kind of gritty.)

1/2 cup chicken stock

2 1/2 tbsp fish sauce

1 1/2 tbsp soy sauce

1 tbsp rice wine (or white wine vinegar)

generous pinch of sugar

2 tsp cornstarch

1 tbsp vegetable oil

1 in piece of fresh of ginger, peeled and shredded

2 garlic cloves, chopped

1.  Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute.  Drain and rinse under cold water to preserve the bright green color of the leaves.  Gently squeeze each bok choy to remove excess water.

2.  Mix together the stock, fish sauce, soy sauce, vinegar, and sugar in a mall bowl.  Sprinkle in the cornstarch and stir until dissolved.  Heat the oil in a wok over medium-high heat.  Add the ginger and garlic and stir-fry for 15 seconds.  Add the bok choy and stir-fry for 1 minute.  

3.  Add the stock mixture and stir until the sauce has thickened and coats the bok choy.  Transfer to a swerving bowl and serve hot.