Sautéed Baby Bok (Pac) Choy

http://www.nytimes.com/2011/01/09/magazine/09Food-t-002.html?_r=0

By SAM SIFTON

2 tablespoons neutral cooking oil, like canola     

2 garlic cloves, peeled and minced     

1 ½-inch piece ginger root, peeled and minced     

¼ teaspoon red-pepper flakes, or to taste     

4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed     

1 tablespoon soy sauce     

1 tablespoon chicken stock or water     

Toasted sesame oilfor drizzling.       

1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.       

2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.       

3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.      

4. Remove to a warmed platter and drizzle with sesame oil. Serves 4.       

 

Braised Asian Greens with Soy and Garlic

 

Try this simple way to prepare Asian greens in a saucepan. It’s less messy than using a wok, and works especially well if you want to cook in large quantity.

Ingredients

  • 2 TBSP peanut oil
  • 4 cloves garlic, finely chopped (not crushed)
  • 1 large bunch of Chinese broccoli, baby bok choy or other greens of your choice
  • 1 DSP soy sauce
  • 2 tsp cornflour

Method

  1. Warm the oil in a small pan and add the garlic. Brown lightly, being careful not to burn the garlic. Put aside.
  2. Prepare the vegetables by separating the leaves from the stems. Chop the stems into 2 inch pieces diagonally. Wash the vegetable components well and drain.
  3. Place ¼ cup of water, the garlic-oil mixture and soy sauce in a saucepan and mix to combine. Cover with lid and bring to the boil.
  4. Add the broccoli stems and braise, covered, for approximately 3 minutes. Toss in the leaves and braise for a further minute until they wilt.
  5. Dissolve cornflour in ¼ cup of water and mix this into the liquid inside the saucepan. Turn up the heat until the sauce thickens slightly.
  6. Transfer the greens onto a serving plate and drizzle with the sauce. Braised greens make a great side to rice and Asian dishes.