Yield: 4 servings
- 1 pound baby bok choy
- 4 teaspoons vegetable oil
- 2 garlic cloves, chopped
- 1 teaspoon minced fresh ginger
- 5 oz small fresh mushrooms: shiitake, button, beech, or enoki; cut into clumps, rinsed, tough parts of stems trimmed.
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
1/8 teaspoon each kosher salt and ground pepper
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.
Heat wok over medium-high heat. Add vegetable oil, garlic, and ginger and stir once; then add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute.
Add soy sauce, sesame oil, salt and pepper; cook, tossing often, until bok choy is tender and crisp, another minute or so.
Trim fat from an 8 oz boneless pork chop. Slice 1/4-inch thick. Stack slices; cut into 1/4-inch strips. Toss with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Add at end of step 2; stir fry until still a little pink, 1 minute or so.
Hot and Sour
Omit mushrooms and sesame oil. Increase vegetable oil to 2 tablespoons. Add 6 dried red chiles, e.g. arbol, with garlic; then add wine and bok choy. Add 1 tablespoon packed light brown sugar once bok choy starts to wilt. With the soy sauce, add 2 tablespoons Chinese black vinegar or equal parts white and balsamic vinegars.