- 1 (2-inch) piece ginger, peeled
- 3/4 lb bok choi
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 1 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon Asian sesame oil
Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok. Not essential but helpful .
You can chop the ginger really fine and cook in a frying pan. Woks are great to have on hand for any stir
frying though and really do a fantastic job
Accompaniment: steamed white or brown rice. The brown rice is more nutritious and higher in fiber.
Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
Remove any bruised or withered outer leaves from pak choy. Trim 1/8 inch from bottom of each pak choi, then cut each head into quarters. This recipe called for baby bok choi and you received adult pak choi ( very similar) Cut it in a way that suits your fancy. Quartered will probably result in pieces that are to large.Wash pak choi in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add pak choi and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.