Bok choy is one of my favorite vegetables, especially when I can find the the smaller, mini size. Usually I split them down the middle vertically, steam a bit and add a spicy sauce.
This time I was interested in a quick stir fry with Thai chillies, ginger and garlic, so I thickly sliced the bok choy horizontally.
Do you ever buy gorgeous looking packages of chops or chicken parts just to find out when you get home that they have hidden the ugly pieces on the bottom? It’s called the “old camouflaged rabbit head on the bottom of the package deception” in France. I don’t know if they have a name for it in the U.S., but the chops at the bottom of this package looked as if they were sliced from a live animal on the run.
You know. Season the chops with salt, pepper and garlic powder, dust with flour and bake with butter in a 425 F oven for 40 minutes, turning once. I do this a lot 🙂
The odd looking utensil, top right, is an antique, French silver ice cube/sugar cube server. Or that’s what the friendly and a little high on red wine guys said at the brocante fair in Sens, France
Spicy Ginger Garlic Bok Choy Stir Fry
2 tbsp peanut oil
1 tbsp sesame oil
1 inch fresh ginger, chopped
4-5 garlic cloves, chopped
3-4 whole Thai chillies
6 baby bok choy, thickly sliced horizontally
1/8 cup chicken broth
1 tbsp tamari soy sauce
Heat the oils in a wok, then add the ginger, garlic and chillies. Stir fry until the garlic is soft. Don’t burn. Add the bok choy and continue to stir fry until the leaves begin to wilt. Immediately add the chicken broth and soy sauce, cover and steam for 5 minutes.