This recipe is a variation of the regular Food Nirvana bok choy stir fry recipe. It is described on the Internet as being a better way to duplicate the best results found in Chinese restaurants, that are typically difficult to obtain at home.
That turned out to be true. I made this recipe and it was delicious. A key point was not to overcook the bok choy stems. They are to turn out as tender-crisp and still white in color, not translucent and limp.
Note that I did change the recipe ingredients as given in minor ways, like doubling the amount of sauce. I also changed the directions for clarity. Also note that as provided here the recipe makes a side dish, not an entree.
I'm now thinking about a recipe addition of stir fried shrimp done first and set aside so the combination with the stir fried bok choy later can be served over basmati or jasmine rice as a complete meal. I am sure that will be great.
Ingredients A: (Vegetables, dry seasonings, oil, water)
1 large bok choy bunch/head (that will be enough for 4 adult servings)
5 large cloves of garlic, coarsely chopped
3 thin slices of fresh ginger
1/2 tsp. of sea salt
1 tsp. of sugar
1/4 tsp. of ground white pepper
2 tbsp. of canola oil or peanut oil
2 to 4 tbsp. of water
Ingredients B: (Sauce)
2 tbsp. of oyster sauce
2 tsp. of light soy sauce
1 tsp. of sesame oil
2 tbsp. of water
Directions:
Pre-warm a two quart serving bowl and individual dinner plates for your guests in a 160 degrees F warming oven.
Combine the salt, sugar and white pepper in a small cup and mix briefly.
Bring all of the Ingredients in "B" to a boil in a small saucepan with stirring, then turn the heat to low and let the mixture thicken briefly (one or two minutes) into a sauce. Remove the saucepan from the heat and set the sauce aside.
Cut the base from the bok choy, 1/2" from the bottom. Separate the stems and cut the bok choy leaves away from the stems. Wash both well in cold water to remove any/all dirt.
Cut the stems into 1" long sections on a side to side diagonal. Cut the leaves into pieces 2" long.
Note: You are going to partially stir fry the stems first, and then stir fry the leaves separately, and then combine them to complete the stir frying.
Heat the canola oil or peanut oil in the wok on medium heat for two to three minutes.
Sauté the coarsely chopped garlic and thin slices of ginger over low heat with gentle stirring until the mixture is fragrant, about two minutes.
Add the bok choy stems and stir-fry the mixture over high heat. Add 2 tbsp. of water early during stir frying.
Stir-fry until the bok choy stems are tender-crisp. This will take about two minutes.
Remove the partially stir fried stems, garlic and ginger to a plate.
Add the bok choy leaves and stir fry them over high heat until they start to wither. That will take about a minute.
Add one or two tablespoons of water if the wok bottom is dry. Otherwise simply continue with the next recipe steps.
Return the partially cooked bok choy stems and the garlic and ginger (and any accompanying liquid) to the wok.
Continue stir-frying over high heat until the liquid is nearly gone, but do not overcook the bok choy stems. That will take no longer than two minutes.
Season the bok choy mixture all over the surface with the salt, sugar and pepper mixture.
Transfer the stir fried bok choy mixture to the pre-warmed serving bowl.
Drizzle the sauce on the bok choy.
Serve the stir fried bok choy on the pre-warmed guest dinner plates while it is hot, along with some sea salt and ground white pepper for guests to adjust the seasonings to taste.
Enjoy!