BOK CHOY STIR-FRY
In TCM, bok choy is often used in dishes to balance out spicy or warming ingredients, creating a harmonious and nourishing meal. It can be stir-fried, steamed, and added to soups.
[cooked-sharing]
Wash the bok choy well.
In a wok add the oil, salt and garlic. When the garlic is lightly toasted add the bok choy.
Note: If you like black bean paste, add some now.
Add the bok choy. Toss for 1 minute then add the mushroom seasoning.
Toss until tender.
Mix the corn starch with 2 teaspoons of water.
Making a well in the middle of the vegetable, add the cornstarch and toss to coat.
Note: The cornstarch helps to bind the flavors to the vegetable.
Serve over rice as an option.
Ingredients
Directions
Wash the bok choy well.
In a wok add the oil, salt and garlic. When the garlic is lightly toasted add the bok choy.
Note: If you like black bean paste, add some now.
Add the bok choy. Toss for 1 minute then add the mushroom seasoning.
Toss until tender.
Mix the corn starch with 2 teaspoons of water.
Making a well in the middle of the vegetable, add the cornstarch and toss to coat.
Note: The cornstarch helps to bind the flavors to the vegetable.
Serve over rice as an option.
