6 SERVINGS
Stir-frying is the quintessential Chinese technique for cooking all types of Chinese vegetables, especially greens. This recipe illustrates the basic steps. The key is to organize all the ingredients around the stove before you start cooking, and don’t be afraid to get your pan really hot. The combination of oil, wine, and fire will give your vegetables that appealing wok-seared flavor.
1½ pounds baby bok choy
1 teaspoon olive or canola oil
2 tablespoons rice wine or sake, or very good quality dry sherry
1 tablespoon minced garlic
1 teaspoon sea salt, or to taste
1. Trim away the ends of the bok choy stalks and cut off and discard 1 inch of the leaf tips. Put the bok choy in the sink in water to cover and rinse thoroughly, since it is often sandy. Drain thoroughly. Cut the bok choy hearts in half along the length and, if very big, cut each half in half again.
2. Bring 3 quarts water to a boil. Add the bok choy and cook for about 2½ minutes, until crisp-tender. Drain and refresh in cold water. Drain thoroughly.
3. Heat the oil in a wok or a deep skillet over high heat until near smoking. (Don’t be afraid to get the pan really hot. This gives the dish its special flavor.) Add the blanched bok choy, rice wine, garlic, and salt and toss lightly for about 1½ minutes, or until the bok choy is near tender but still bright green. Scoop out the vegetables, arrange on a serving platter, and spoon the pan juices on top. Serve immediately or at room temperature as a side dish to Teriyaki Halibut or another entrée.
VARIATION: Substitute any cruciferous vegetable (Chinese or Western) for the bok choy.