[Sca-cooks] baby bok choy

[Phil Troy/ G. Tacitus Adamantius]

Also sprach vicki shaw:
>Does anyone have a good recipe for baby bok choy?  Usually, I just 
>braise or steam them.

Heat wok, add a Tbs or two of peanut or other vegetable oil (only 
weenies use corn oil). When oil is nearly smoking, add maybe two 
slices of ginger, swirl them in the oil, and brown. Add a couple of 
cloves of garlic, smashed flat with your cleaver (or if you're 
Toysanese, a sliced shallot or two), and brown them.

Add your toy [veg], stir-fry until leaves are wilted and stems as 
tender as you want them. Season with salt and a little white pepper. 
Cheaters at this point will dish the toy up and drizzle a little 
oyster sauce over them. (This method is also used for Chinese 
broccoli.)

Non-cheaters will make a sort of gravy, dissolving maybe a heaping 
tsp of cornstarch in a few teaspoons of cold water, then topping it 
off to make a total of about a cup of cold water. Stir in maybe three 
Tbs. of oyster sauce (or if you prefer that generic 
Chinese-restaurant-mysterious brown sauce, use a mixture of oyster 
sauce and light soy sauce). Add to the hot pan, bring it to a boil, 
stirring, until it clarifies, thickens, and darkens.

It's also good sauteed like spinach, using good olive oil, garlic, 
and a final seasoning of coarse salt.

Adamantius