{ginger and soy make the bok choy burst with flavor!}

Doesn’t that just roll right off the tongue? If you say it three times in a row you’ll be compelled to do a little ginger-soy-baby-bok-choy dance too. Don’t be alarmed when it happens, it’s like a cross between the Fred Sanford and the Roger Rabbit, it ain’t pretty but feels damn good! Work it out, funky beats, bok choy, ginger soy… hot wok, baby bok…uh, uh, pow, aaaand shimmy. See?

Don’t pass this over for it’s simplicity, not so fast! There is something about how the natural flavors of the bok choy come out when it’s cooked this way. I absolutely love it and can’t get enough every time. Here’s how easy it is:

4 bunches of baby bok choy
1/3 c cold water
2 tb corn starch
2-3 tb soy
1 ts vegetable oil, just enough to coat the wok
white pepper
1 sm clove garlic
3 x 1″ cubes peeled fresh ginger

Chop off the roots along with aboy 3/4″ of the bottom of the bok choy. Cut a couple of inches off the tops as well to get rid of any parts that are too wilty. Chop roughly into 1-2″ pieces. Heat the oil in your wok over a high flame and, using a garic press, add the ginger and garlic to the oil. After 1 minute add the bok choy, stirfry for a few minutes, add soy and white pepper, cook until tender. Quickly dissolve corn starch into water to creat a slurry, add to wok, stir until sauce becomes velvety, about 1-2 minutes, and serve. Graciously field the influx of compliments you are recieving.


{tags bok choy stir fry}