Total
20
Yield
Serves 4

How to Make It

Step 1

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.

Step 2

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, ginger, and chiles and stir once.

Step 3

Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. Add brown sugar. The wok may seem crowded, but the leaves wilt quite a bit.

Step 4

Add soy sauce, Chinese black vinegar, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Chef's Notes

*Find at well-stocked grocery stores, Asian markets, and online.

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