Zapappy

Name: Stir-Fried Chinese Greens
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1¼ lb, Use Shanghai bok choy or mature bok choy; 1 tbsp; 1 tbsp plus 2 tsp, Divided; another neutral, high-smoke-point oil may be used; 4 medium cloves, Thinly sliced; One 1-inch piece, Peeled and cut into fine matchsticks; 2 tbsp, Use unsalted chicken stock; water may be substituted; 1 tbsp; 2 tsp; ½ tsp; ½ tsp; ¼ tsp; ⅛ tsp

Cooking

Ingredients

Greens and aromatics

1¼ lb, Use Shanghai bok choy or mature bok choy
1 tbsp
1 tbsp plus 2 tsp, Divided; another neutral, high-smoke-point oil may be used
4 medium cloves, Thinly sliced
One 1-inch piece, Peeled and cut into fine matchsticks

Light savory glaze

2 tbsp, Use unsalted chicken stock; water may be substituted
1 tbsp
2 tsp
½ tsp
½ tsp
¼ tsp
⅛ tsp

Directions

Preparation

Prepare and dry the bok choy. Separate the leaves and wash them thoroughly, paying particular attention to dirt trapped near the stem ends. Drain in a {{tool:salad-spinner}}, then dry completely with a {{tool:clean-kitchen-towel}}. Water should not bead on the surfaces.
Separate the stems from the leaves on a {{tool:cutting-board}} using a {{tool:chef-knife}}. Cut the leafy portions from the pale green or white stems. Slice the stems crosswise on a slight diagonal into 1-inch pieces; leave small inner stems whole if they are no thicker than ½ inch. Tear or cut large leaves into roughly 3-inch pieces. Keep the stems and leaves in separate {{tool:mixing-bowl}}s. Measure the shaoxing wine into a small cup.
Mix the glaze. Using a {{tool:whisk}}, combine the chicken stock, oyster sauce, light soy sauce, granulated sugar, cornstarch, toasted sesame oil, and ground white pepper until the cornstarch is fully dispersed. Whisk again immediately before adding it to the wok.

Stir-frying

Place a dry 14-inch carbon-steel {{tool:wok}} over high heat until a drop of water evaporates within 1 second and the wok begins to smoke lightly, 1½–3 minutes. Add 1 tbsp of the peanut oil and swirl it over the cooking surface.
Add the bok choy stems and spread them into a single layer. Let them sear undisturbed for 20 seconds, then stir-fry continuously with {{tool:tongs}} for 1½–2 minutes. They are ready for the next stage when their cut edges are lightly blistered and the thickest pieces bend slightly but remain distinctly crisp.
Push the stems up the sides of the wok. Add the remaining 2 tsp peanut oil to the center, followed immediately by the ginger and garlic cloves. Stir the aromatics in the oil for 15–20 seconds, just until fragrant; do not let the garlic brown.
Add the bok choy leaves and toss them through the stems for 30–45 seconds. Pour the shaoxing wine around the hot side of the wok rather than directly onto the vegetables. Continue tossing for 20–30 seconds, until the leaves are glossy and beginning to collapse but have not gone limp.
Whisk the glaze once more, then pour it around the sides of the wok. Toss constantly for 30–45 seconds, until the liquid bubbles, turns translucent, and forms a thin coating on the greens. Remove the wok from the heat as soon as the leaves are tender and vivid green and the stems are hot throughout but still juicy and crunchy. Transfer immediately to a warmed platter; leaving the greens in the wok will continue cooking them.