Sesame-Soy-Glazed Baby Bok Choy
2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
1 lb baby bok choy, coarsely chopped
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.
Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.
Stir Fried Pac Choi with Garlic
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 lb pac choi, chopped into large pieces
2 teaspoons Asian sesame oil
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat a well-seasoned wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of pac choi and stir-fry until leaves wilt, about 2 minutes, then add remaining pac choi and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
Stir-Fried Asian Greens
1 pound asian greens, pac choi, komatsuna
2 tablespoons chicken broth
1 tablespoon oyster flavored sauce
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons corn starch
1/2 teaspoon sugar
3 teaspoons vegetable oil
2 ginger slices
1 clove garlic, crushed and peeled
Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.