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Ginger Baby Bok Choy

Makes 4 servings

• 1 pound baby bok choy
• 1 1/4 teaspoons salt (divided use)
• 2 tablespoons rice wine or dry sherry
• 2 teaspoons oyster sauce
• 1 teaspoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3 small dried red chiles

Bring a medium saucepan of water to a boil. Fill a large bowl with cold water. Trim the ends of the bok choy, separating and rinsing the leaves.

Add 1 teaspoon of salt and the bok choy to the water in the saucepan. Blanch the bok choy for 1 minute, or until bright green. Use a slotted spoon to transfer the bok choy to the cold water. Let them cool briefly, then drain and set aside.

In a small bowl, whisk together the rice wine, oyster sauce, soy sauce and remaining salt. Set aside.

In a large skillet, heat the oil over high, swirling the pan to coat the sides. Add the garlic, ginger and chiles and saute until fragrant, about 10 seconds. Add the bok choy and sauce and sauté until the liquid has reduced by half, about 1 to 2 minutes.

(Adapted from “ Martin Yan's China ,” Chronicle Books.)

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