December 22, 2007
Stir Fried Pak (Bok) Choi
Lorraine Glazar, Tucson CSA
1 and ½ teaspoon oil (canola or peanut)
Few drops toasted sesame oil
1 quarter-sized piece fresh ginger, cut into julienne sticks
1 clove fresh garlic peeled and cut into thin slices or julienne sticks
1 bunch or bag Pak Choi leaves, or Pak Choi on the stem base, cut lengthwise into four to six pieces each
1/2 teaspoon rice wine vinegar
Drizzle of tamari or soy sauce, to taste *
Heat oils over medium heat in a 10 inch frying pan or wok until it is very hot, about 2-3 minutes. Put in ginger, garlic and Pak Choi and stir vigorously with a wooden spoon or paddle to circulate the greens. When the greens are cooked through but the stalks are still crispy, add the rice wine vinegar and the tamari or soy sauce. Cook for one more minute and serve.
* You may substitute salt for the tamari.