Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Baby bok choy; washed, and |
| \N \N | Cut into quarters |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Chopped ginger |
| ¼ teaspoon | Dried red pepper flakes |
| ½ cup | Chicken broth |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly-ground black pepper |
Clean the bok choy by discarding any outer leaves, cut into 4 equal pieces.
Heat the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and quickly stir-fry the pieces until they begin to brown at the edges. Add the ginger and red pepper flakes and quickly stir-fry but avoid burning the ginger. Add the broth, lower the heat and cover slightly for 3 minutes while the bok choy steams for a moment and is tenderized by the broth. When the broth has cooked off, about 3 minutes, serve the bok choy steaming. This recipe yields 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.