Name: Hot and Sour Bok Choy
Total time: 45 min
Cuisine: AsianAsia
Ingredients: 1 1/2 pounds bok choy, rinsed thoroughly, stems and leaves separated; stems trimmed and cut diagonally into 2-inch pieces, leaves torn into large pieces; 1 tablespoon vegetable oil or peanut oil; 4 small whole dried red chiles, cut into 1/4-inch lengths and seeds removed; 2 tablespoons minced fresh ginger; 1 1/2 tablespoons rice wine or sake; 1 1/2 tablespoons soy sauce; 3/4 teaspoon table salt; 1 tablespoon granulated sugar; 2 1/4 teaspoons black Chinese vinegar or Worcestershire sauce; 1 teaspoon cornstarch

Why This Recipe Works

For properly cooked bok choy, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.

Before You Begin

Bok choy keeps for four to five days, loosely wrapped in plastic, although the leaves may become a bit limp. Remove tough outer leaves before using. This dish is spicy. For a milder version, reduce the number of chiles to two.

Instructions

Heat 1 gallon water to boiling and add bok choy stems. Boil until nearly tender, 1 to 2 minutes; drain. Place under cold running water until cool and drain again. Mix together sauce ingredients.

Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard. Add ginger shreds and stir-fry until fragrant, about 15 seconds. Add cabbage stems and leaves; stir-fry over high heat until leaves wilt, about 1 minute. Add rice wine and stir-fry for 45 seconds longer. Add the sauce and, stirring to prevent lumps, cook until the sauce thickens, about 1 minute. Transfer to a serving platter and serve hot, at room temperature, or cold.