Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In this simple, speedy stir-fry garlic and chili complement the bok choy without muddling its fresh, subtly sweet cabbagey notes. Shaoxing wine has a rich, slightly nutty flavor. It’s worth searching it out in well-stocked supermarkets or at the Asian grocery store, but if it is not available, dry sherry is a fine substitute. So the bok choy cooks in the right amount of time, look for heads 4 to 5 inches long and 2 to 3 inches in diameter, with bright white stems and deep green leaves. The layers can trap sand at the base; cleaning is easiest after the heads are halved. Plunge them into cold water and swish them about, then drain well and dry thoroughly, as excess water will cause wateriness in the finished dish.
tablespoons Shaoxing wine OR dry sherry
tablespoon soy sauce
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT