Yield: 4 servings
|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|
|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: MICHAELS 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@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.