STIR-FRIED SHANGHAI BABY BOK CHOY WITH GINGER (for four)
one 2 inch piece of gingerroot, peeled
1 pound Shanghai bok choy, or other baby bok choy (about 10 heads)
¼ cup low-salt chicken broth
1 teaspoon Chinese Shaoxing rice wine or medium-dry Sherry
1 teaspoon soy sauce
½ teaspoon salt
¼ teaspoon sugar
1 tablespoon vegetable oil
½ teaspoon Asian sesame oil
1. Cut half of ginger into very fine matchsticks (less than 1/8 inch thick) and reserve. Grate remaining ginger (or chop it fine) and squeeze pulp with your fingers (or use a garlic press) to yield 1 teaspoon liquid. Discard the pulp.
2. Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from the bottom of each bok choy, then cut each head into quarters (if the bok choy are very small, halve them or, if tiny, leave them whole). Wash bok choy in several changes of cold water and dry in a colander or salad spinner until they are dry to the touch.
3. Whisk together the ginger juice, chicken broth, rice wine, soy sauce, salt and sugar in a small bowl .
4. Heat wok over high heat until a bead of water evaporates within 1 or 2 seconds of contact. Pour vegetable oil down the side of the wok, then swirl it, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour it into wok and stir-fry until vegetables are crisp-tender, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.
adapted from Gourmet Magazine, December, 2004