From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Baby Bok Choy
Makes 4 servings
9 baby bok choy clusters about 6 inches each
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon ground white pepper
2 tablespoons canola oil
6 slices peeled ginger
2 cloves garlic, sliced
1/4 cup water
Remove any limp outer leaves, trim bases of clusters. Wash out dirt at base of leaves, pat dry. Cut each cluster in half lengthwise.
In small bowl, whisk together soy sauce, vinegar, sesame oil, sugar, pepper.
In large skillet or wok, heat canola oil over high heat. Add ginger and garlic, stir-fry till fragrant, about half a minute. Add bok choy, cook, stirring, one minute. Add soy sauce mixture. Stir briskly for another minute till bok choy is glazed with soy sauce mixture. Add water, stir, reduce heat to low, cover for 4 minutes to steam.
Serve while hot, with sauce from the skillet.