SERVES 4 TO 5 · GF, DF, VEGAN ADAPTABLE
Bok choy, also known as pak choi, is a type of Chinese cabbage. Not only is it supernutritious, but bok choy is also a beautiful vegetable with a delicate tulip shape. When cooked, the bottom white part stays relatively crisp, while the green tops become soft and silky. This preparation is simple, quick, and more like a sauté than “fried.” Keep in mind you can use this recipe as a formula for stir-frying other quick-cooking vegetables, such as mushrooms, snow peas, and leafy greens. Always remember to have all your ingredients prepped and ready to go, since stir-fries move quickly. If you need to double this recipe, cook it in two batches and not all in one pan; otherwise the vegetables won’t cook properly. Serve this with a simply roasted piece of salmon or seared tofu and steamed brown rice.
12 ounces baby bok choy
¾ teaspoon arrowroot powder
½ teaspoon sea salt
3 tablespoons chicken stock (not vegan) or vegetable stock (for homemade, see pages248–249), or water
1½ tablespoons mirin
1½ teaspoons unrefined toasted sesame oil
1 tablespoon unrefined peanut oil or avocado oil
1 tablespoon peeled, minced fresh ginger (about a 1-inch piece)
2 scallions (white and green parts), thinly sliced
3 large garlic cloves, thinly sliced
1. Trim ⅛ inch from the bottom of each head of bok choy, then cut each head into quarters. Wash well between each layer of leaves. Set aside on a clean kitchen towel to dry.
2. In a small bowl, whisk together the arrowroot, salt, chicken stock, mirin, and sesame oil.
3. Heat a wok or a large sauté pan over medium heat and add the peanut oil. Add the ginger, scallions, and garlic to the hot oil and stir-fry until fragrant, about 15 seconds. Add the bok choy and stir-fry until the leaves are bright green and wilted, 1 to 2 minutes.
4. Stir in the stock mixture and stir-fry until the bok choy is crisp tender and the sauce is slightly thickened, about 1 minute. Serve immediately.
TIPS: Sometimes I’ll add a pinch or two of crushed red pepper flakes with the ginger mixture, to add a little heat.
You can peel ginger with a vegetable peeler or the tip of a spoon. You can also freeze peeled ginger. Freezing actually helps soften the tough fibers and makes it easier to chop. You might need to leave the frozen ginger on your counter for 5 minutes before cutting it.