My boyfriend and I always go out and get Chinese food on Monday night. It is a great thing to look forward to and we hate the maddening crowds on the weekends. It is almost an extension of the weekend. We both love this bok choy dish and I make it a lot. Somehow they make it more elegantly in Chinatown, I think they do not use soy sauce instead they use a salty broth with it. that has a wonderful ginger and garlic flavor. It is extremely healthy too!
Chinatown Style Stir Fried Baby Bok Choy
1 1/2 tablespoons canola or peanut oil for stir-frying
1 pound baby baby bok choy or regular bok choy
3 garlic cloves, sliced
2 slices ginger, minced
2 tablespoons chicken stock
1 tablespoon sherry
white pepper to taste
1 teaspoon cornstarch
a pinch of salt
A few drops sesame oil
Preparation: Wash the baby bok choy and drain. Cut them in half. If the bok choy is a on the big side you might want to quarter them.Heat wok and add oil. When oil is ready, add ginger and garlic and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy stir fry. Stir in the soy sauce, and stir-fry on high heat for 1 minute.Add the chicken stock and sherry with corn starch, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Enjoy!