It doesn’t get much simpler than this. Lightning fast stir-fried bok choy with black bean sauce is delicious, filling, relatively healthy and economical…
Start with some nice bok choy, and cut it into quarters, using the root end to keep the leaves together. I didn’t get to the kitchen in time to prep all of this so the crew had plucked off the other leaves. But for best results, cut into quarters and wash/soak very well as sand/soil tends to get stuck between the stems.
Next prepare a black bean sauce. This is a recipe I think came from one of Martin Yan’s cookbooks from several years ago, though I don’t measure anymore so you’ll have to adjust to your taste. Some say 1/2 cup of chicken broth, two tablespoons of blak beans or black beans in garlic sauce, a tablespoon or less of cornstarch, some sesame oil, cracked black or white pepper, a touch of rice wine and a touch of soy if you like, though the black beans can be quite salty. Mix this all up and set aside.
Into a hot large work, add about a tablespoon of vegetable oil, some minced ginger and garlic and saute for a few seconds. Add in a mini-mountain of cleaned and cut bok choy and stir vigorously, aggressively or maniacally until just slightly wilted, say 60-75 seconds at most.
Add the black bean and broth mixture and stir some more.
Once the sauce thickens a bit, and the greens are just wilted but still tender/crisp, take of the heat and serve immediately.
I had a generous serving of bok choy with a thin slice of grilled tanguigue or spanish mackerel, and about 2/3 cup of red rice for a roughly 600 calorie lunch the other day. Yum. If you also stir-fried some mushrooms, that could take the place of a meat or fish if you wanted this to be a totally vegetarian meal.
All photos except the last one are by AT. MM was cooking.