Basic Winter Greens Stir-Fry

Name: Basic Winter Greens Stir-Fry
Ingredients: 1 pound (455 g) baby bok choy, individual leaves removed and cut into bite-sized pieces; 2 tablespoons olive oil (or neutral oil such as canola, grapeseed or peanut oil); 2 cloves garlic, peeled and thinly sliced; 2 sliced peeled, fresh ginger; 1 teaspoon salt; pinch of sugar; 1/2 teaspoon freshly ground white pepper; 2 tablespoons chicken broth

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Servings: 2

Author : Recipe by Betty Liu; headnote and adaptation by Leslie Brenner

Ingredients

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1 pound (455 g) baby bok choy, individual leaves removed and cut into bite-sized pieces2 tablespoons olive oil (or neutral oil such as canola, grapeseed or peanut oil)2 cloves garlic, peeled and thinly sliced2 sliced peeled, fresh ginger1 teaspoon saltpinch of sugar1/2 teaspoon freshly ground white pepper2 tablespoons chicken broth

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Instructions

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Step 1

Wash the bok choy well, drain and shake it dry — or use a salad spinner to remove the water.

Step 2

Heat a well seasoned wok over medium-high heat. Add the oil, swirl to coat the wok. Immediately add the garlic and ginger, and let them “explode into fragrance,” stirring constantly.

Step 3

Add the bok choy, turn up the heat to high, and stir-fry, making sure to scoop up the aromatics from the bottom of the wok and pull them up so they don’t burn. (A wok spatula makes this easy.) Continue stir frying until the leafy part of the greens are fully wilted but still deep, bright green.

Step 4

Add the salt, sugar, white pepper and chicken broth, and stir-fry for another minute or two. Serve immediately.