Stir-Fried Bok Choy with Carrots and Ginger
Ingredients
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-wide ribbons
Salt
3 teaspoons minced garlic
3 teaspoons minced peeled fresh ginger
4 bok choy (about 1.5kg total), cut crosswise into 2.5cm wide ribbons
2 carrots, peeled, shaved into ribbons
Salt
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The stir-fried vegetables are best eaten as soon as they are made.
Make-Ahead:
The stir-fried vegetables are best eaten as soon as they are made.
In a large wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds, or until fragrant and tender. Add the bok choy and carrots and stir for 5 to 10 minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season to taste with salt.
Divide the vegetables evenly among 4 plates and serve.
In a large wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds, or until fragrant and tender. Add the bok choy and carrots and stir for 5 to 10 minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season to taste with salt.
Divide the vegetables evenly among 4 plates and serve.
