So to accompany my not so great pork belly I made bok choy. I’ve always enjoyed bok choy but usually buy the big heads. This time I thought it would be fun to buy some baby bok choy and stir-fry that up.
Thanks heavens I did because my pork belly verged on inedible 
The bok choy saved the day and saved lunch the next day with some rice.
No surprise here but I used this recipe from Epicurious. I wanted a yummy stir-fry type recipe and this one fit the bill. It uses traditional stir-fry ingredients like ginger, soy sauce, cornstarch etc. It was beyond easy and was a great side. It was even good for lunch the next day on top of rice.
I’m adding this recipe to my list of quick and easy vegetarian options. This could also be good if you add some tofu in there for protein.
Stir-Fried Shanghai Bok Choy with Ginger
1 (2-inch) piece ginger, peeled
3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)
1/4 cup reduced-sodium chicken broth
1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
1/2 teaspoon Asian sesame oil
Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok
Accompaniment: steamed white rice
preparation
Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon) and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp.
Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner until dry to the touch.
Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved.
Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat.
Gourmet – December 2004
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This looks and sounds delicious! Do you think it would be yummy if I use quinoa instead of rice and tofu?
those both sound like good suggestions!