Recipes Bok Choy with Black Bean Sauce Be the first to rate & review! Stir-fry bok choy, carrots and celery for just a couple minutes before adding a simple black bean sauce in this quick dish. Slideshow: Quick Side Dishes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Ingredients 1 pound baby bok choy 1 tablespoon grapeseed or canola oil (or other high flashpoint oil) 1/2 medium onion, diced 1 tablespoon grated or minced fresh ginger 3 cloves garlic, minced 1/2 cup diced carrots 1/2 cup sliced celery 1 tablespoon black bean sauce Directions Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil, and then add the onion, ginger, and garlic. Cook for 1-2 minutes or until soft. Stir in the carrots and cook for about 3 minutes or until tender. Stir in the celery, black bean sauce, and bok choy. Cook for 1-2 minutes, or until the bok choy is just wilted. Serve warm. Rate it Print