Bok Choy Stems Stir-Fried with Almonds

Name: Bok Choy Stems Stir-Fried with Almonds
Yield: Serves 4
Ingredients: 1 tablespoon minced garlic; 2 teaspoons minced ginger; 2 pounds white-stemmed mature bok choy; 1 tablespoon cornstarch; ½ teaspoon sugar; ½ teaspoon kosher salt; 2 teaspoons water; 2 teaspoons lemon juice; 1/3 cup blanched, roasted, and salted almonds; 1 tablespoon peanut oil

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Pale, nacreous stems of relatively large (mature) bok choy can be delicious if neatly cut, seasoned lightly, and cooked with care. Do not be tempted to overseason the mild, juicy stalks. Monitor carefully to prevent undercooking or overcooking. Save the dark, strong leaves to mix with other greens in braises or for soup or stuffing.

Ingredients

2 pounds white-stemmed mature bok choy
1 tablespoon cornstarch
½

Side dish
Gluten-free
Vegan

Method

Cut apart bok choy stems at base. Slice leaves from stems (reserve for another use). Rinse stalks well, halve lengthwise any wider than 1¼ inches. At an angle, cut into slices 1 inch wide. (You’ll have about 6 cups.) Blend cornstarch, sugar, salt, water, and lemon juice; set aside. Chop almonds medium-fine. Have other ingredients ready.
Set wok over moderately