This peppery Chinese green can be harvested young or left until it’s about 8 inches tall. This recipe uses the larger version, with its sweet white stalks and leafy greens. As long as you have your ingredients prepared in advance, this dish comes together very quickly. Enjoy the bok choy over steamed jasmine rice or cauliflower rice. It’s a lovely side for grilled meats and fish, too.
- 1 pound large bok choy
- 1 tablespoon tamari soy sauce
- 1 tablespoon oyster sauce
- ¼ cup dry white wine, like Riesling
- 2 tablespoons canola oil
- 2 garlic cloves, sliced thin
Slice and discard bottom ½ inch of bok choy. Separate stalks, rinse and pat dry. Cut leafy green portion away from white stalk. Cut greens into 1-inch pieces, and place in small bowl. Cut white stalks into 1-inch pieces, and place in separate small bowl.
In third bowl, combine tamari soy sauce, oyster sauce and wine.
In 12-inch heavy skillet, warm oil over medium-high heat. When glistening, add garlic. Sauté for 30 seconds, until fragrant. Add white parts of bok choy. Stir-fry for 3 minutes, or until crisp and tender. Raise heat to high. Add sauce and tender green leaves. Stir-fry for 2 minutes, or until leaves are wilted. Remove from heat. Serve immediately. Serves 4.