Ingredients with Measurements:
- 1 pound baby bok choy, washed and trimmed
- 2 tablespoons dark soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger and stir-fry for 30 seconds.
3. Add the baby bok choy and stir-fry for 2-3 minutes until the leaves are wilted and the stems are tender.
4. Add the dark soy sauce, red pepper flakes, salt, and black pepper and stir-fry for another minute.
5. Pour in the water and stir-fry for another minute until the sauce has thickened and the bok choy is coated in the sauce.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 50
Fat: 3g
Carbohydrates: 5g
Protein: 2g
Sodium: 500mg
Substitutions for ingredients:
- Regular soy sauce can be used instead of dark soy sauce, but the flavor will be different.
- Any neutral oil can be used instead of vegetable oil.
- Minced shallots can be used instead of garlic.
- Minced lemongrass can be used instead of ginger.
Variations:
- Add sliced mushrooms to the stir-fry for extra flavor and texture.
- Use baby spinach instead of bok choy for a different green vegetable.
- Add sliced chicken breast or tofu for a protein boost.
Tips and tricks:
- Make sure to wash the bok choy thoroughly to remove any dirt or debris.
- Cut the bok choy into smaller pieces if desired.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a shallow bowl or plate with the sauce drizzled over the top.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Chopped peanuts
Pairings:
- Steamed rice
- Noodles
- Grilled chicken or fish
Suggested side dishes:
- Steamed edamame
- Cucumber salad
- Egg rolls
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the bok choy is not cooking evenly, stir-fry in batches.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the bok choy to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bok choy is a type of Chinese cabbage that has been cultivated for over 6,000 years. It is a staple in Chinese cuisine and is known for its mild flavor and tender texture.
Flavor profiles:
The dark soy sauce adds a rich, savory flavor to the dish, while the garlic and ginger add a spicy kick.
Serving suggestions:
Serve the stir-fry as a side dish or as a main course with steamed rice or noodles.
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Region: Chinese