|
Wok-Cooked Spicy Bok Choy
By Arthur Boehm
|
(Serves 6)
For this accompaniment, bok choy is stir-fried and steam-cooked to tender crispness. If you don't have a large wok, use a big (12- to 14-inch) deep-sided heavy skillet. Adding the bok choy in two batches allows you to cook the entire quantity at the same time.
- 3 pounds, bok choy, washed and well-dried, stems separated
- 3 tablespoons, peanut or other vegetable oil
- 2 tablespoons, soy sauce
- 1 teaspoon, Chinese hot bean sauce
- Salt to taste, if needed
- 2 teaspoons, toasted sesame oil
Halve the bok choy leaves and stems, lengthwise, if large. Cut them into 1-inch lengths.
Place the wok over high heat until very hot. Add the oil, swirling to coat the pan. Add half the bok choy, and stir-fry until it has wilted slightly, about 1 minute. Add the remaining bok choy, and continue stir-frying 3 minutes more.
Add the soy sauce and hot bean sauce, and stir-fry until the bok choy is tender-crisp, about 1 minute more. Season to taste with the salt, if needed, and fold in the sesame oil. Serve directly from the wok, with or without the pan liquid, as you wish.
Also serve with:
|
