Boston Globe, May 14, 2008
Baby bok choy
Baby bok choy, steamed with slivers of fresh garlic and plenty of ginger, is ready in about 10 minutes and produces a flavorful dish of mini green bundles. The small greens are often used in Chinese dishes as a bed for tofu or scallops, but this mild member of the cabbage family can stand on its own cute little stalks. Bok choy (in Cantonese it’s pronounced pak-choi) is sometimes called white cabbage or Chinese chard. Each bunch consists of white stalks with green leaves at the top; they’re entirely edible. Larger bok choy are sliced for stir-fries; the babies, each between 4 and 6 inches long, are more tender and can be served whole or halved. Both have a celery-like crunch with a mild cabbage flavor. Very young baby bok choy can even be eaten raw.
8 bunches baby bok choy
1 tablespoon canola oil
2 slices fresh ginger, cut into thin matchsticks
2 cloves garlic, cut into thin matchsticks
Salt and pepper, to taste
1/2 cup water, and more if necessary
1 tablespoon soy sauce
1. Halve the bok choy lengthwise.
2. In a wok or medium skillet, heat the oil over medium-high heat for 30 seconds. Add the ginger and garlic and stir-fry for 20 seconds. Add the bok choy and salt. Stir-fry for 1 minute.
3. Add the water, bring it to a boil, and cover with a lid. Let the vegetables steam for 2 minutes. Remove the lid and continue to cook for 1 minute or until the water evaporates.
4. Add the soy sauce and cook for 30 seconds more. Sprinkle with pepper.