How much bok choi is enough? It grows all winter long here in CA, and guaranteed that if you get a CSA subscription, you’re going to see more bok choi than you know what to do with. The farmers all tell you that you should put it in a stir-fry. And it seems like sound advice, but stir-frying things is not part of my regular culinary repertoire.
Fortunately, it’s relatively simple to make a basic stir-fry, and most of the ingredients to do so I keep on hand, so it’s just a matter of getting over my basic inclination to just dump everything on a pasta dish and call that good.
To do a proper stir-fry, you really need to have all the ingredients be dry. If they aren’t, it’s more of a steam than a fry. The results will be fine either way, but are better when dry. Of course this also involves thinking ahead, which I’m not always capable of.
I had shrimp and cooked rice in the freezer, so I threw that in. You could also use firm tofu, or skip it entirely, and serve the stir-fry as a side dish rather than a main.
- 3 Tbs soy sauce
- 2 tsp toasted sesame oil
- 2 Tbs something like mirin, or sake, or sherry (stock would also work)
- 1 tsp corn starch
- Bunch of bok choi, cleaned and chopped
- Daikon radish, cut into thin rounds
- Shrimp, if using
- 3 cloves garlic
- 1 – 2 tsp grated ginger
- hot pepper flakes
- neutral oil
Mix the first 4 ingredients in a small bowl until cornstarch is dissolved. Set aside. Get all the other ingredients ready. Heat oil until shimmering. Add garlic and ginger, and saute for 30 seconds. Add bok choi and daikon and cook for 2 minutes. Add shrimp, if using, and soy sauce mix, and cook until the sauce is thick and the shrimp is cooked through, about 5 minutes more. Add pepper flakes and serve over rice if using as a main, or plain, if it is a side dish.
And if you happen to have cheater frozen rice, be certain to puncture the bag before microwaving.