Stir-Fried Baby Bok Choy

Stir-Fried Baby Bok Choy

“Do as the Chinese do for special occasions and look for tender young bok
choy with leaves no longer than 4 inches. If you can’t find baby bok choy,
then go with the grown-up version, but slice the leaves crosswise into 2-inch
widths before cooking. The trick with stir-frying is to use intense heat and
cook quickly, so that the greens remain bright and the stalks are tender.”

2 pounds baby bok choy
6 tablespoons Asian sesame oil
2 teaspoons hot chili oil
1 piece (4 inches) fresh ginger, very thinly sliced
2 tablespoons finely minced garlic
16 scallions, including 3 inches green, thinly sliced on the diagonal
1/4 cup light soy sauce
1/2 cup chopped cilantro
Freshly ground black pepper, to taste

1. Trim the bottom 1/2 inch off the bok choy, separating the leaves.
Rinse, pat dry, and set aside.
2. Place 3 tablespoons of the sesame oil and 1 teaspoon of the hot chili oil
in each of two nonstick skillets and set them over low heat. Add half the ginger and garlic to each skillet. Cook, stirring, for 2 minutes to mellow
the flavors. Divide the scallions and bok choy between the skillets. Raise
the heat to medium-high and cook, shaking the pans, until just tender, 2
to 3 minutes.
3. Add half the soy sauce and cilantro to each skillet and toss with the
bok choy. Remove from the heat, season to taste with pepper, and
serve immediately.