Prepare everything ahead of time. Found this recipe on Wolfgang Puck's web site and it is very good. It is pretty time consuming but so worth the effort!
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- 4 tablespoons peanut oil or 4 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/2 red onion, trimmed & cut into 4 wedges, layers separated
- 1 red bell pepper, seeded and cut into 1-inch squares
- 2 heads baby bok choy, trimmed, cut lengthwise in quarters
- 1/4 lb chinese broccoli, stem & leaves separated, each cut into 1-inch pieces
- 1/4 lb chinese long beans, trimmed & cut into 1-inch pieces
- 5 scallions, cut diagonally into 1-inch pieces
- 1 scallion, thinly sliced & reserved for garnish
- 1/4 head napa cabbage, leaves cut crosswise into 1-inch strips
- 2/3 cup chicken broth or 2/3 cup stock or 2/3 cup vegetable broth or 2/3 cup water, heated
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 2 teaspoons sesame seeds
- 1Heat a large wok or sauteé pan over high heat.
- 2Add 2 tablespoons of the oil.
- 3When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry unil they are aromatic, about 30 seconds.
- 4Scoop out the aromatics and set them aside.
- 5Add the remaining oil to the wok.
- 6When it is hot, add the onion pieces & red bell pepper pieces and stir-fry until they turn glossy and bright, 1-2 minutes.
- 7Add the bok choy and the Chinese broccoli stem pieces.
- 8Stir-fry 1-2 minutes more.
- 9Add the long beans and the 1-inch scallion pieces.
- 10Continue stir-frying until they are bright green and glossy, 1-2 minutes more.
- 11Add the Napa cabbage and the Chinese broccoli leaves, along with 1/3 cup of the hot stock and the reserved aromatics.
- 12Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
- 13Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until vegetables all look slightly glazed with sauce, about 1 minute more.
- 14Transfer the stir-fried vegetables to a heated serving dish.
- 15Garnish with the sliced scallions and sesame seeds and serve immediately.
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Nutritional Facts for Stir-Fried Chinese Vegetables
Serving Size: 1 (139 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 196.6
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 405.6 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 2.7 g
- Sugars 3.3 g
- Protein 4.4 g
The following items or measurements are not included: