stalks. Quarter the bok choy lengthwise, and then line up the spears. Cut crosswise into 2-inch lengths, and transfer the pieces to a large bowl. Tumble to loosen up all the leaves and pieces; you should have around 6 cups.
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the bok choy and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Transfer to a serving plate and serve hot or warm.
NAPA CABBAGE STIR-FRIED with ginger and green onion
Also known as Chinese cabbage or celery cabbage, this long, plump member of the cabbage family cooks to a pleasing sweetness. Beloved in soups and braised dishes, it makes a delicious, quick stir-fry to accompany a rice-centered meal. If you like dried shrimp, soak a handful in warm water, chop them coarsely, and toss them in with the ginger for a salty accent to this quickly prepared vegetable dish.
1¼ pounds napa cabbage
2 tablespoons vegetable oil
3 slices fresh ginger
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon sugar
1 tablespoon water
2 tablespoons chopped green onion
1 teaspoon Asian sesame oil
SERVES 4
If you have a small head of napa cabbage, trim away 2 inches from the base and any tired outer leaves. Halve it lengthwise and then cut crosswise into 2-inch lengths. Measure about 6 cups. (If you have a large, plump head, halve it lengthwise, and then trim away the base and outer leaves from one half only, reserving the rest for another use. Halve the trimmed half lengthwise, and then cut crosswise into 2-inch lengths to get 6 cups.)
Heat a wok or a large, deep skillet over high heat. Add the vegetable oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the napa cabbage and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves have brightened in color and are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Add the green onion and sesame oil and toss well. Transfer to a serving plate and serve hot or warm.
ASPARAGUS with ginger and sesame oil
Though I never heard of asparagus until I was fully grown and far from my North Carolina home, I adored it at once. Prep is as simple as snapping off the woody base of each stalk, and cooking time is short. Simply delicious hot from the pan or grill, it is also wonderful cold or at room temperature for quick suppers or a picnic lunch. Adjust cooking time to the size you find, remembering that slender stalks will cook more quickly than thick, sturdy ones will.
1 pound asparagus (about 1 standard bunch)
2 tablespoons vegetable oil
5 thin, quarter-sized slices fresh ginger
½ teaspoon salt
¼ cup water
1 teaspoon Asian sesame oil
SERVES 4
To prepare the asparagus, break off and discard the woody, pale-colored base of each stalk, about 2 inches. (Hold base in one hand and bend the stalk hard; the stalk will snap apart at the natural breaking point.)
Cut the usable part of the stalks on the diagonal into 2-inch sections, setting the tips aside in a small pile and the rest in a large pile.
Heat a large, deep skillet over medium-high heat for about 30 seconds. Add the vegetable oil and turn the pan to coat it evenly. Add the ginger and salt and cook, scooping and pressing the ginger and mixing the oil and salt, until the ginger is fragrant, about 15 seconds.
Reserving the tips, scatter in the asparagus and toss well. Cook, tossing now and then, until shiny and bright green, about 30 seconds. Add the tips and toss to mix everything well.
Add the
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the bok choy and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Transfer to a serving plate and serve hot or warm.
NAPA CABBAGE STIR-FRIED with ginger and green onion
Also known as Chinese cabbage or celery cabbage, this long, plump member of the cabbage family cooks to a pleasing sweetness. Beloved in soups and braised dishes, it makes a delicious, quick stir-fry to accompany a rice-centered meal. If you like dried shrimp, soak a handful in warm water, chop them coarsely, and toss them in with the ginger for a salty accent to this quickly prepared vegetable dish.
1¼ pounds napa cabbage
2 tablespoons vegetable oil
3 slices fresh ginger
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon sugar
1 tablespoon water
2 tablespoons chopped green onion
1 teaspoon Asian sesame oil
SERVES 4
If you have a small head of napa cabbage, trim away 2 inches from the base and any tired outer leaves. Halve it lengthwise and then cut crosswise into 2-inch lengths. Measure about 6 cups. (If you have a large, plump head, halve it lengthwise, and then trim away the base and outer leaves from one half only, reserving the rest for another use. Halve the trimmed half lengthwise, and then cut crosswise into 2-inch lengths to get 6 cups.)
Heat a wok or a large, deep skillet over high heat. Add the vegetable oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the napa cabbage and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves have brightened in color and are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Add the green onion and sesame oil and toss well. Transfer to a serving plate and serve hot or warm.
ASPARAGUS with ginger and sesame oil
Though I never heard of asparagus until I was fully grown and far from my North Carolina home, I adored it at once. Prep is as simple as snapping off the woody base of each stalk, and cooking time is short. Simply delicious hot from the pan or grill, it is also wonderful cold or at room temperature for quick suppers or a picnic lunch. Adjust cooking time to the size you find, remembering that slender stalks will cook more quickly than thick, sturdy ones will.
1 pound asparagus (about 1 standard bunch)
2 tablespoons vegetable oil
5 thin, quarter-sized slices fresh ginger
½ teaspoon salt
¼ cup water
1 teaspoon Asian sesame oil
SERVES 4
To prepare the asparagus, break off and discard the woody, pale-colored base of each stalk, about 2 inches. (Hold base in one hand and bend the stalk hard; the stalk will snap apart at the natural breaking point.)
Cut the usable part of the stalks on the diagonal into 2-inch sections, setting the tips aside in a small pile and the rest in a large pile.
Heat a large, deep skillet over medium-high heat for about 30 seconds. Add the vegetable oil and turn the pan to coat it evenly. Add the ginger and salt and cook, scooping and pressing the ginger and mixing the oil and salt, until the ginger is fragrant, about 15 seconds.
Reserving the tips, scatter in the asparagus and toss well. Cook, tossing now and then, until shiny and bright green, about 30 seconds. Add the tips and toss to mix everything well.
Add the
Similar Books
