Recipe by Manda
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:)
Top Review by 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.
- 1 tablespoon olive oil
- 2 -3 cloves garlic, minced
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground black pepper
- 4 cups bok choy, thinly sliced
- 1 chicken bouillon cube, dissolved in 1/2 c. water
- 1⁄4 cup soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
Directions See How It's Made
- Heat oil in saucepan over medium heat.
- Add garlic, ginger, black pepper, and bok choy.
- Stir fry about 3 min.
- In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
- Whisk well.
- Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
- Serve hot.