Stir Fried Bok Choy Sum

It has been a beautiful Fall and the farmer's market in Minneapolis was still going on last week, so Breanne and the kids came downtown and we made our last stop at the market for the year. We had some great finds including some fresh Jalapeno cheese and a new ingredient for me; Bok Choy Sum. Similar to traditional Bok Choy or Chinese Cabbage but the Bok Choy Sum is thinner stalks and leaves with yellow flowers. It's a great looking plant and the little Asian woman assured me that I would like it much more than the traditional Bok Choy. Since I had never tried either I went with her suggestion.

Bok Choy Sum

Bok Choy can be used in many dishes but I went with a simple stir fry so I could get the flavor without being overwhelmed by other ingredients. You use the entire plant and I simply chopped it in large pieces; stems, leaves and flowers included. The vegetable turns a bright glossy green when cooked and had a great sweet taste. Make sure you don't over cook it, as you want a little crunch left in it.


Stir Fried Bok Choy Sum


Ingredients
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds bok choy sum, chopped into large pieces
2 teaspoons Asian sesame oil

Directions
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish. 

Serve over rice noodles and sprinkle with chopped roasted peanuts.