Stir-Fried Shanghai Bok Choy from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
I have selected this lovely vegetable for my first Stir-fry for its inherent crispness, which must be preserved as it is cooked and served. Shanghai bok choy its stalks light green, its leaves dark...
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Ingredients
- ½ cup Vegetable Stock
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon white rice vinegar
- ¼ teaspoon salt
- 1 teaspoon sugar
- 2 pounds (8 heads) Shanghai bok choy
- ⅛ teaspoon white pepper
- 1-inch-thick slice ginger, peeled and lightly smashed
- 6 cups water
- ¾ teaspoon baking soda (optional)
- 2 teaspoons salt
- 3 tablespoons Onion Oil
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