https://www.copymethat.com/r/R9JccENHC/stir-fried-bok-choy-or-sturdy-greens/
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DMEqKy1
R9JccENHC
2024-04-25 06:20:47
Stir-Fried Bok Choy or Sturdy Greens
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by MARTHA ROSE SHULMAN, NYT Cooking.
TIME: 15 minutes
"This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough."
TIME: 15 minutes
"This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough."
Ingredients
- 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
- ¼ cup chicken broth, vegetable broth or water
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons soy sauce
- ¼ teaspoon cornstarch
- 1 tablespoon peanut or canola oil
- 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
- 1 slice ginger, smashed with the flat side of a chef’s knife or minced
- Salt to taste
- ¼ teaspoon sugar
- 1 to 2 teaspoons sesame seeds, to taste
Steps
Directions at cooking.nytimes.com
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