HOT AND SOUR BOK CHOY

By LaLaCooks

Bok Choy keeps for 4 to 5 days, loosely wrapped in plastic, although the leaves may become a bit limp. Remove tough outer leaves before using. This dish is very spicy. For a milder version, reduce the number of chile peppers to 2.

Ingredients

• 1 1/2 pounds bok choy , rinsed thoroughly, stems and leaves separated; stems trimmed and cut diagonally into 2-inch pieces, leaves torn into large pieces
• 1 tablespoon vegetable oil or peanut oil
• 4 small whole dried red chiles , cut into 1/4-inch lengths and seeds removed
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons rice wine or sake
• Sauce
• 1 1/2 tablespoons soy sauce
• 3/4 teaspoon table salt
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons black Chinese vinegar or Worcestershire sauce
• 1 teaspoon cornstarch

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Heat 1 gallon water to boiling and add bok choy stems. Boil until nearly tender, 1 to 2 minutes; drain. Place under cold running water until cool and drain again. Mix together sauce ingredients.

2. Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard. Add ginger shreds and stir-fry until fragrant, about 15 seconds. Add cabbage stems and leaves; stir-fry over high heat until leaves wilt, about 1 minute. Add rice wine and stir-fry for 45 seconds longer. Add the sauce and, stirring to prevent lumps, cook until the sauce thickens, about 1 minute. Transfer to a serving platter and serve hot, at room temperature, or cold.