Stir-Fried Chinese Cabbage (Bok-Choy)

Locale: China []

Source: Irene Kuo, The Key to Chinese Cooking [p. 388]

Serves: 2-4

Ingredients

  • 1.5 lbs Chinese cabbage (bok-choy)
  • 1 tbs oil
  • pinch baking soda
  • 2-3 quarter-sized slices ginger
  • 3 tbs oil
  • 1 tsp salt (to taste)
  • 0.25 tsp sugar
  • 2 tsp sesame oil

Steps

  1. For large bok choy: separate stalks and wash well; trim uneven ends and cut diagonally into pieces 1 inch thick and about inches long. For baby bok choy: cut in half lengthwise.

  2. Bring 4 c water to a boil, with 1 tbs oil and a generous pinch of baking soda. Shower in boy choy. When green brightens (about 30 seconds), pour into colander and spray with cold water to stop cooking.

  3. Heat skillet. Add oil, and when hot ginger. Add cabbage and toss for 30 seconds. Add salt and sugar, and stir rapidly for 2 minutes, untikl cabbage has a translucent look and is tender, plump, and slightly crunchy. Add sesame oil, and serve.

Notes

  1. I almost always make this with baby bok choy, which I cut in half lengthwise. I tend to parboil it longer than called for (2-3 minutes).

Log

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