BOK CHOY 101 - Ming Tsai


		BOK CHOY 101 Serves 4 8 large heads bok choy, split, cored, soaked in water to clean and spun dried 1⁄2 cup Garlic-Ginger-Scallion Stir Fry Sauce 1 tablespoon butter (optional, but recommended) Grapeseed oil to cook Kosher salt and freshly ground black pepper, to taste In a wok or sauté pan coated lightly with oil over high heat, add the bok choy and stir fry for 1 minute. Add the Garlic-Ginger-Scallion Stir Fry Sauce and reduce by 50 percent. Check for seasoning, add butter and serve. Serve with: William Fevre Chablis
Garlic-Ginger-Scallion Stir Fry Sauce Bok Choy 101 P.E.I. Mussels and Chinese Sausage Chicken and Maitake Mushroom Stir Fry Michael Lomonaco’s Pecan-crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry It is hard to learn how to cook Chinese food without encountering bok choy, a vegetable that has been cultivated in China since ancient times. Although it’s considered a member of the cabbage family, it looks nothing like the cabbage we are used to seeing. Its white stalks and dark green leaves are incredibly healthy and its light, sweet flavor and crisp texture make it a delicious addition to many different dishes. A quick sauté in the Garlic-Ginger- Scallion Stir Fry Sauce transforms this vegetable into an awesome and aromatic side dish in minutes.
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Garlic-Ginger-Scallion Stir Fry Sauce