Chinese cooking techniques can dispatch vegetables quickly. Here, I pan-steam bok choy and then make a sauce thickened with cornstarch, in the manner of many stir-fried dishes. The main difference is that I use very little oil: just enough to stir-fry the ginger to release its aroma. The sauce is a lightly sweetened, lemon-infused broth that balances the ginger's heat.
Serve with grilled or broiled fish and chicken.
Servings: 4 - 5
- 2/3 cup low-sodium or homemade chicken broth
- Finely grated zest of 1 lemon (2 to 3 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons olive oil
- 1/2- to 3/4-inch piece peeled ginger root, grated (1 teaspoon)
- 1 1/2 pounds baby bok choy (about 5; washed and left damp), each stalk cut crosswise into 1 1/2 -inch pieces
- 1/4 cup water
Combine the broth, lemon zest, sugar, soy sauce and cornstarch in a medium bowl; stir to dissolve the cornstarch.
Heat the oil in a large, shallow braising pan, large skillet or wok over medium-high heat. Add the ginger; stir-fry for 30 seconds. Add the bok choy and the water; toss or stir-fry to incorporate. Cover and reduce the heat to medium; cook for 4 to 5 minutes, tossing once, until the bok choy stalks are just tender.
Stir the broth mixture, then add to the bok choy. Toss or stir-fry to incorporate; cook until the liquid comes to a boil and thickens.
Taste, and adjust the seasonings as needed. Serve warm.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
E-mail questions to the Food Section at email@example.com.