Hot and Sour Bok Choy Stir-Fry
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
How to Make It
Step 1
1
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Step 2
2
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, ginger, and chiles and stir once.
Step 3
3
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. Add brown sugar. The wok may seem crowded, but the leaves wilt quite a bit.
Step 4
4
Add soy sauce, Chinese black vinegar, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Ingredients
1 pound baby bok choy
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
6 dried red chiles, such as arbol
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon packed light brown sugar
1 tablespoon soy sauce
2 tablespoons Chinese black vinegar,* nor use equal parts distilled white and balsamic vinegars
1/8 teaspoon kosher salt
1/8 teaspoon pepper
Directions
Step 1
1
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Step 2
2
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, ginger, and chiles and stir once.
Step 3
3
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. Add brown sugar. The wok may seem crowded, but the leaves wilt quite a bit.
Step 4
4
Add soy sauce, Chinese black vinegar, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
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