Bok Choy with Black Bean Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Chef Way For this stir-fry, Shawn McClain combines homemade chicken stock, Chinese fermented black beans and peanut oil.
Easy Way We substitute store-bought chicken broth for the homemade kind. Instead of fermented black beans, which can require some hunting to find, we call for the more ubiquitous jarred Chinese black bean sauce. We also drop the peanut oil in favor of vegetable oil, which is lower in saturated fat.
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 tablespoon very finely chopped fresh ginger
- 2 scallions, thinly sliced
- 2 tablespoons black bean sauce
- 1 tablespoon dry sherry
- 1/2 cup chicken broth
- 1/4 teaspoon Asian chile paste
- 1 1/4 pounds baby bok choy, quartered lengthwise
- 1 bunch watercress (6 ounces), thick stems discarded
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Steamed rice, for serving
- In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.
- Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.
- Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.