makes a lovely stir fry. Slice in half or in smaller pieces if you like, then cook in a hot skillet with a little oil for about two minutes, or until it's warm and cooked through. Season with a little Chinkiang vinegar
and soy sauce.
For something a little brinier, make a variation of this baby bok choy stir fry from Andrea Nguyen:
- Canola oil
- Minced fresh ginger
- Minced garlic
- 1 1/2 teaspoons cornstarch mixed with 2 teaspoons water
Cut the bok choy in half lengthwise. Mix together the sauce ingredients, then taste and see how you like it. It should have a nice balance of savory and sweet. Adjust the ingredients as needed.
Heat a wok or a large skillet over medium heat, then add a little canola oil, ginger and garlic (as much as you'd like). Cook for about 30 seconds, until aromatic, then add the bok choy, shake to distribute, and cook for about 2 to 4 minutes, until slightly wilted. Increase heat to medium-high and add the sauce, stirring to coat.
Swirl the cornstarch mixture to combine, then add to the pan and cook for about 30 seconds, until the sauce is thickened and glossy. Serve hot.