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Bok Choy Stems Stir-Fried with Almonds
- Serves
4
Published 2001
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 1 tablespoon ½
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
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