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Gourmet's Stir-Fried Baby Bok Choy with Garlic

Posted by Robyn Lee, November 13, 2007 at 12:30 PM

"The stir-fried baby bok choy is so fresh and light it complements so many other richer Thanksgiving dishes." —Ruth Reichl

Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.

Stir-Fried Baby Bok Choy with Garlic

- makes 8 servings -
Adapted from the November 2007 issue of Gourmet Magazine

Active time: 35 min
Start to finish: 35 min

Ingredients

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil

Equipment
A well-seasoned 14-inch flat-bottomed wok with a lid

Procedure

1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Cook's note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.

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Tags: Asian, Gourmet magazine, Thanksgiving, Thanksgiving sides, vegetarian