Saturday, June 20, 2009

Three-minute baby bok choy

Apparently you can make this with asparagus or yellow squash or really any vegetable you would like. I'm looking forward to yellow squash, since I've got a bunch of it growing.
Also, it's got chicken broth, but you could easily substitute veg broth if you wanted.

from "Martin Yan Quick & Easy"

1/3 c. chicken broth
2 Tbsp. dry sherry
1/2 tsp. sesame oil
1 tsp. cornstarch
1 tsp. black bean garlic sauce
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 lb. baby bok choy, cut lengthwise into quarters

to make the sauce, combine the broth, sherry, sesame oil, cornstarch, black bean garlic sauce and pper together in a small bowl and stir to dissolve the cornstarch.
Place the stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the garlic and cook about 10 seconds. Add teh bok choy and stir fry until tender-crisp, about 2 minutes. Add the sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.


gwen1234 said...

This sounds really good... what do you think I could substitute for the sherry? Or should I just give in and get some cooking sherry already? It's one of those things I always avoid in recipes, but there isn't a real reason for it.

shannon said...

I don't have a clue what to sub...but please, please, don't ever buy cooking wine. Or cooking sherry. It's loaded with all kinds of preservatives and salt that's just no necessary.
Instead, go to the wine store and pick up a $10 bottle of sherry. If you're only using 2 Tbsp. at a time, it'll last for a really long time.