1/4 cup soy sauce
1 1/2 teaspoons cornstarch
1/4 cup Chinese rice wine or sherry
1 teaspoon finely chopped garlic
2 teaspoons peeled, finely grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 large head bok choy
2 teaspoons vegetable oil
2 baby leeks or scallions, halved lengthwise and cut into 1-inch pieces
- In a small bowl combine the soy sauce, cornstarch, rice wine or sherry, garlic, ginger, salt and sugar and stir with a fork.
- Trim the leaves from the bok choy stalks. Thinly slice the stalks crosswise and shred the leaves coarsely. Discard the core.
- Heat a wok or large skillet over high heat. Pour the oil down the side of the pan and swirl around pan. Add the sliced stalks and stir fry for 3 to 4 minutes. Add the leaves and stir-fry for 2 to 3 more minutes, until the stalks are barely tender and the leaves just wilted.
- Add the soy sauce mixtrure and leeks or scallions. Cook until sauce thickens slightly, about 30 seconds. Transfer to a platter and serve.