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From our Late summer 2008 newsletter (PDF)
Bok choy (Chinese cabbage) makes a wonderful stir-fry. On a summer evening after a trip to the Farmers’ Market, what could be easier? Although classified as a cabbage, bok choy is more like celery without the stringiness. Its popularity comes from its light, sweet flavor, crisp texture, and nutritional value. High in Vitamin A, Vitamin C, and calcium, it is low in calories.
Stir-Fry Bok Choy with Mushrooms
1 large bok choy, well rinsed and shredded, cut on the diagonal
10 ounces mushrooms (shiitake or portabella)
2 tablespoons vegetable oil
1 tablespoon minced garlic and/or ginger
2 teaspoons soy sauce
½ teaspoon molasses or honey
1/3 cup water or broth (cold)
2 teaspoons cornstarch
cubed tofu (optional)
Directions
- Clean mushrooms, slice thinly.
- Mix soy sauce, sweetener, water, and cornstarch and set aside.
- Heat 1 tablespoon oil in big skillet or wok. Add bok choy and stir constantly for about 5 minutes until somewhat translucent but still crisp.
- Remove from pan. Add rest of oil to pan.
- When hot, add mushrooms, garlic, and ginger, and stir constantly until mushrooms soften and become juicy.
- Dump bok choy back in pan, give the sauce a stir, and quickly stir it into the veggies.
- It will thicken as it gets hot, glazing the vegetables.
- Optional: stir in cubed tofu and dinner is ready!
Adapted from www.about.com/chinese food
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