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Bok Choy And Asparagus Stir Fry


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  • 1/4 cup chicken stock
  • 2 tablespoons mirin
  • 1 teaspoon honey
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon peanut oil
  • 1/4 pound smoked ham, such as Hunan (or Chinese sausage)
  • 1/2 pound baby bok choy trimmed, julienned
  • 1/2 pound asparagus trimmed, and cut into 1" pieces
  • Steamed rice as accompaniment


Servings 4


Step 1

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside.

Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.

This recipe yields 4 servings.

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