Stir-Fried Baby Bok Choy

Temps des Fêtes 2009
food and drink

BY: Lucy Waverman

Place the bok choy on the base of the platter and spoon the lobster over it.

2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) chopped ginger
1 lb (500 g) baby bok choy
¼ cup (50 mL) chicken stock
1 tbsp (25 mL) soy sauce
Salt and freshly ground pepper

1. Heat a wok over high heat. Add oil and swirl carefully to coat wok. Add ginger and stir-fry for 30 seconds. Add bok choy and stir-fry for 1 minute or until beginning to wilt.

2. Add chicken stock and soy to pan. Cover, turn heat to low and cook for 2 to 3 minutes or until bok choy are tender with a little bite to them. Season to taste with salt and pepper. Remove to a platter and keep warm.

Serves 4

What to Serve