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Recipes
Joi Choi With Chiles and Ginger
Joi Choi With Chiles and Ginger
Joi Choi With Chiles and Ginger
This recipe is from one of our favorite cookbooks, Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid. Use this dish to accompany a tofu dish and perhaps some rice.
Recipe By:
Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid
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Serves
4
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Chinese - Other Asian
Tofu and Soy
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Ingredients
1
pound
joi choi or bok choy or Shanghai bok choy (5 to 8 heads)
1
tablespoon
salt
2
tablespoons
peanut or vegetable oil
2
Thai
dried red chiles
1/ 2
teaspoon
minced ginger
1/2
cup
mild vegetable broth or water
1
teaspoon
cornstarch, dissolved in 2 tablespoons water
Instructions
Place a large pot of water on to boil. Meanwhile, cut the joi choi lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks.
When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside.
Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.)
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