Fresh, young ginger root does not have to be peeled. It is quite moist, and it's milder and less fibrous than mature ginger.
Casselmonte Farm sells its ginger at the South of the James Farmers Market in Richmond on Saturdays and at the Powhatan Farmers Market on Thursdays; go to www.casselmontefarm.com for more information. In the District, the ginger is available at the Next Step Produce organic stand at the Dupont Circle FreshFarm Market on Sundays until the end of October.
Servings: 2 - 3
- 4 heads (1 to 1 1/4 pounds total) baby bok choy
- 1 or 2 teaspoons peanut oil
- 1/2-inch piece fresh, young ginger root (see headnote)
- 2 scallions, white and light-green parts, minced
- 3 medium cloves garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon sugar
- 2 tablespoons water
Rinse the bok choy well, then cut it lengthwise into ½-to-¾-inch-thick pieces.
Heat the oil in a large saute pan over medium-high heat until the oil shimmers.
Add the ginger, scallions and garlic; stir-fry for no more than 20 seconds.
Add the bok choy, salt, pepper to taste and the sugar; stir-fry for 1 minute. Add the water, then cover and steam for no more than 1 minute. Uncover and stir; the added water should have evaporated. Remove from the heat; serve hot.
Adapted from a recipe by Casselmonte Farm in Powhatan County, Va.
Tested by Tim Carman.
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