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Stir-Fried Bok Choy in Ginger Broth

Posted Feb 10 2009 12:47pm


I suppose I'm fortunate (or just unusual), in that I don't really have food cravings. I have food preferences all the time, of the "hmmm, spaghetti would be lovely for supper tonight" sort of nature, but very rarely do I find myself craving something - with one exception.

Sometimes, I crave bok choy.



I know, you're likely muttering to yourself, "who on earth craves a member of the cabbage family?"

Perhaps it's inexplicable, but there's just something subtly glorious about the delicately crisp, silvery-white stalks and the faintly tangy, deep sea green leaves - a bit stronger flavored than spinach, a bit milder than kale - that sends me rushing off to the grocery store with an enthusiasm that aught to lend question to my sanity.

(The cats don't seem too concerned, though.)



I like to think I'm not alone, though... :-) Do tell me - what are your most unusual food preferences, cravings, and longings?

In the meantime, you'll find me stir-frying bok choy...

(Which, by the way, provides us with 74 mg of calcium, 31.5 mg of Vitamin C, and 3128 IU of Vitamin E in only 1 humble, 9-calorie cup of shredded bok choy...)



Stir-Fried Bok Choy in Ginger Broth

1/4 cup soy sauce
2 T red wine
1 rounded tsp date sugar
1 tsp olive oil
1/4 tsp ginger
1 cup vegetable broth
1/4 cup oyster sauce * (substitute 2 T additional soy sauce for a veg/vegan dish) *
1 rounded tsp potato starch
2 T olive oil
3 cloves garlic, minced
1 large head bok choy, coarsely sliced
1 1/2 cups enokitake mushrooms

~ In a small saucepan, whisk together the 1/4 cup soy sauce, red wine, date sugar, 1 tsp olive oil, ginger, and broth.
~ In a small bowl, whisk the oyster sauce or 2 T additional soy sauce with the potato starch, and set aside.
~ Bring the soy sauce mixture to a boil.
~ Stir in the oyster sauce (or additional soy sauce) with potato starch, return to a boil, and cook until just slightly thickened, stirring constantly. Turn off the heat, and leave the sauce on the burner to keep warm.
~ Heat a wok over large heat, and swirl in the 2 T olive oil. Add the garlic and bok choy, and stir fry until bok choy stems soften to crisp-tenderness (if the bok choy starts sticking to the pan, reduce the heat to medium low, cover the bok choy, and let it steam a bit).
~ Stir in the mushrooms and the soy sauce mixture, and cook until heated through.
~ Serve warm...


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