Stir-Fried Bok Choy or Sturdy Greens

By cooksalot

This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough

Ingredients

• 12 to 16ounces12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
• 1/4cup1/4 cup chicken broth, vegetable broth or water
• 1tablespoon1 tablespoon Shao Hsing rice wine or dry sherry
• 2teaspoons2 teaspoons soy sauce
• 1/4teaspoon1/4 teaspoon cornstarch
• 1tablespoon1 tablespoon peanut or canola oil
• 33 garlic cloves, smashed with the flat side of a chef’s knife or minced
• 1slice1 slice ginger, smashed with the flat side of a chef’s knife or minced
• Salt to taste
• 1/4teaspoon1/4 teaspoon sugar
• 1 to 2teaspoons1 to 2 teaspoons sesame seeds, to taste

Preparation

Step 1

If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
Stir-Fried Bok Choy or Sturdy Greens
MARTHA ROSE SHULMAN YIELD3 to 4 servings as a side dish TIME15 minutes Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail

Andrew Scrivani for The New York Times
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough.

Featured in: The Last Of The Fresh Greens.

Healthy, Asian Mark as Cooked 106 ratings

INGREDIENTS
12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
¼ cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
¼ teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
Salt to taste
¼ teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste
Nutritional Information
PREPARATION
If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.