Recipe courtesy of Jeffrey Alford
and
Naomi Duguid
Yunnan Greens
- Yield: 4, as one of several dishes in
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 125
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 947
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 pound bok choy or Shanghai bok choy (5 to 8 heads)
1 tablespoon salt
2 tablespoons peanut or vegetable oil
2 Thai dried red chiles
1/ 2 teaspoon minced ginger
1/2 cup mild vegetable broth or water
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Directions
- Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks.
- When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside.
- Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.)