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Home Grown Recipes
Bok Choy Stir Fry
Bok choys popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories. Baby bok choy can be used as well in this recipe. Baby bok choy has a sweeter flavor than adult varieties. Low-sodium chicken broth can be used in place of water.
2 bunches baby bok choy
2 slices ginger
1 tablespoons soy sauce
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 cup water A few drops sesame oil 1 tablespoon olive oil for stir-frying
Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. Heat wok (or large skillet) and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic.

Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute. Add the water, cover the wok/skillet and simmer for about 45 seconds. Stir in the sesame oil and serve.

Serves 4.

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