Bok Choy Stir-Fry

Manda's Note:

This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 -3 cloves garlic , minced
• ¼ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 4 cups bok choy , thinly sliced
• 1 chicken bouillon cube , dissolved in 1/2 c. water
• ¼ cup soy sauce
• 1 teaspoon granulated sugar
• 1 tablespoon cornstarch

Directions:

1. Heat oil in saucepan over medium heat.
2. Add garlic, ginger, black pepper, and bok choy.
3. Stir fry about 3 min.
4. In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
5. Whisk well.
6. Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
7. Serve hot.

Reviews

[DDW]

Good recipe! I separated the whites of the bok choy from the leaves - I used the whole thing and didn't measure. Cooking the white parts first and then adding the greens at the end of the cooking. As others suggested I added sliced baby bella mushrooms, snap peas and some shrimp and doubled the sauce. Very tasty over brown rice. Next time I will add some spice to heat it up a bit.

[dukeswalker]

Made this for a second time - this time using regular soy sauce. YECH! It was SO, SO salty!! Almost inedible. I would only recommend making this with low sodium soy sauce - I would also suggest leaving out the chicken broth - it just becomes so mucky & gloopy.

[ShortieNJ]

this was ok - sauce was lacking a little flavor though - just don't know what - tasted like i doused the bok choy in a garlicky soy sauce, but, i like the idea, maybe with something besides the boy choy next time