Wok-Cooked Spicy Bok Choy

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Wok-Cooked Spicy Bok Choy

 

3 pounds, bok choy, washed and well-dried, stems separated

3 tablespoons, peanut or other vegetable oil

2 tablespoons, soy sauce

1 teaspoon, Chinese hot bean sauce

Salt to taste, if needed

2 teaspoons, toasted sesame oil

 

Halve the bok choy leaves and stems, lengthwise, if large. Cut them into

1-inch lengths.

Place the wok over high heat until very hot. Add the oil, swirling to coat the

pan. Add half the bok choy, and stir-fry until it has wilted slightly, about 1

minute. Add the remaining bok choy, and continue stir-frying 3 minutes more.

Add the soy sauce and hot bean sauce, and stir-fry until the bok choy is

tender-crisp, about 1 minute more. Season to taste with the salt, if needed, and

fold in the sesame oil. Serve directly from the wok, with or without the pan

liquid, as you wish.

Makes 6 servings.

 

 

 

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