I just like saying that.
Bokkybokky! bokbokbok. Also fun to say!
I don't actually own a wok, but I have a very wok-like pan. Anyway, this recipe calls for a wok but not for the high temperatures normally associated with the Asian cooking tool staple.
I made pork chops (average. Sigh.), wok-steamed bok choy, and noodles with peanut sauce tonight. I was disappointed with the pork chops, and the method I used to cook it was nothing extraordinary, so we're skippin' the meat and going straight to the sides.
I got the bok choy recipe from this amusing site, with only very minor tweaking - steamykitchen.com. Her photos are much better than mine and document every plot twist and turn in the steaming (steamy?) saga.
Bok Choy Ingredients
1.5 pounds bok choy or baby bok choy (I used baby bok choy)
1.5 T (or a couple of swirls around the pan) of olive oil
1-2 cloves garlic, finely minced (I used jarred garlic - a teaspoon)
1 teaspoon grated fresh ginger (Hell yes, I used jarred ginger!)
3 T broth, water, or a splash of wine and a tablespoon or so of water
Salt to taste
1/2 t. sesame oil
- Trim the stem off the bok choy - just the end. Separate the leaves but keep the tender center intact. Clean leaves under running water.
- If you use fresh garlic cloves and/or ginger, grate with a microplane grater.
- Add garlic and ginger to the pan with the oil. Turn heat on to medium-high. Cook the ginger and garlic gently until they become fragrant and light golden brown, then add the bok choy leaves.
- Toss very well to coat each leaf with the garlic/oil.
- Pour in broth/water/wine.
- Immediately cover and let cook for 1 minute.
- Take off the heat and put on a plate! Very important - otherwise your veggies will continue cooking by the heat of the pan and you'll end up with bleh-k choy.
- Season with salt and drizzle with a bit of sesame oil on top.
Peanut Sauce Ingredients
1/4 c. peanut butter (natural, no sugar added)
2 t. soy sauce
1 T. brown sugar
1 T. fresh lemon or lime juice
1/4 c. coconut milk (can use lite coconut milk or substitute water)
1/4 c. water
red chili flake to taste
chili garlic sauce to taste, or 1 clove crushed garlic
rice wine vinegar
Dump everything into a saucepan over low-to-medium-ish heat. Stir until sauce begins to bubble and thicken, and peanut butter has smoothed out into the sauce. Toss with your favorite noodles. Or spoon over ice cream. Or eat it on Ryvita toast. Whatever makes your little peanut-sauce-crazed self happy.
Not-Feelin' Guilty Confessions: I used bottled lemon juice, water instead of coconut milk, and added sesame oil, fish sauce (just a LEETLE BIT!), and jarred minced ginger, and tossed it with regular al dente thin spaghetti, and it was delicious.