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Chicken Stir-fry with Bok Choy


I’ve got a thing for bok choy at the moment. Apart from it being less expensive than mangold, which I find it similar to, it is more versatile.Bok choy, or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to the Napa Cabbage for that matter.

Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce. The Chinese commonly refer to bok choy as pak choi or "white vegetable." Another common name is white cabbage.

Although bok choy was introduced to Europe in the 1800's, and is now readily available in supermarkets. Bok choy is widely popular in the Philippines, where large numbers of Chinese immigrated following Spain's conquest of the islands in the 1500's. You'll sometimes find bok choy replacing cabbage in pancit, a Philippine noodle dish, and in kimchi, a Korean hot pickle made with garlic and red peppers. Bok choy or pak kwahng toong also appears in Thai recipes.

Chicken Stir-fry with Bok Choy and Garlic Sauce

Ingredients:
• 3 medium chicken breasts, boneless and skinless
• 3 large bok choy stalks with leaves
• Marinade:
• 1 TB Chinese rice wine or dry sherry
• 1 green onion, diced
• 2 tsp cornstarch
• Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 1 tsp white rice vinegar
• 1/2 tsp black rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt
• Other:
• 1 teaspoon cornstarch
• 4 teaspoons water
• 4 to 5 TB oil for stir-frying, as needed

Preparation:
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
 
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

  Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

 

 

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