Stir-Fried Bok Choy or Sturdy Greens
Published September 22, 2011
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
¼ cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
¼ teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
Salt to taste
¼ teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste
Nutritional analysis per serving (3 to 4 servings as a side dish)
8 grams carbs; 89 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 4 grams fiber; 306 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
- Step 2
Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
- Step 3
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
Private Notes
Comments
After washing the bok choy I put it covered in the frying pan with the lid for 2 minutes to dry it out and steam it...then followed the rest of the instructions! Easy and delicious!
I didn't steam the Pal Choi at all. It keeps its crispiness if not steamed. :-)
It's also nice to add some chili (great taste together with ginger and garlic) and shitake to make it more like a light dish on its own.
You're worried about the glycemic load in 1/4 tsp of sugar? That's a single gram of carbohydrate in the entire recipe, which is three to four servings, or .25 to .33 grams of carbohydrate per serving. There is more carb in the greens, 9.7 gm CHO in a pound of bok choy (4.5 gm fiber, 4.5 gm sugar as well)
Excellent! Restaurant quality dish. I quadrupled the sauce, including the ginger and garlic. I steamed Bok Choy as directed with carrots. No need to bathe in cold water, just flip out on a clean kitchen towel I added snow peas and water chestnuts with a fried block of tofu. Dust everything with toasted sesame seeds. YUM!
I found the sauce to be largely flavorless.
Made this tonight and I had some shiitake mushrooms leftover from my MaPo tofu so I added them and they were a perfect addition! I also used the mushroom broth (they were dried). I did not steam the bok choy beforehand and in my opinion that helped create the perfect texture and they weren’t bitter.