Saturday, February 6, 2010

braised bok choy

Servings: 4

1/4 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
Pinch each white sugar and black pepper
2 tablespoons vegetable oil
1 clove garlic, thinly sliced
1 lb baby bok choy, left whole and halved lengthwise
1 teaspoon sesame oil
1/2 teaspoon sesame seeds

In small bowl, whisk together chicken broth, cornstarch, salt, sugar and pepper; set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.

Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil. Sprinkle with sesame seeds.

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