Stir-Fried Shanghai Bok Choy with Garlic and Chiles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Shanghai bok choy, approximately 8 heads (12 oz)
3 Tbsp peanut oil
4 cloves garlic
1/4 tsp kosher salt, or to taste
1 to 2 fresh red chiles, or to taste
As with any stir-fried recipe, prepare and portion all of the ingredients even before heating up the wok.
Prepare the ingredients for stir-frying. Trim the bottoms of the bok choy to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the bok choy in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl.
Using a salad spinner or paper towels, dry the bok choy thoroughly.
Bruise the garlic cloves lightly and peel. Chop coarsely into 3 to 4 large chunks.
Stem the chiles and slice thinly on the diagonal.
Heat a wok or skillet over medium-high heat. Add the peanut oil and continue to heat until the oil is shimmering but not smoking. If the oil is smoking, remove from the heat briefly to cool. Add the garlic, chiles, and salt. Stir-fry vigorously for no more than a minute, ensuring that the garlic does not brown.
Add the Shanghai bok choy. Stir fry for 2 to 3 minutes, just until the leaves begin to wilt and the stalks are still firm and crisp. Taste and adjust seasoning if necessary.
Serve immediately in a wide platter, preferably in a single layer. This will keep the greens from overcooking and turning mushy on the plate.
Makes 4 servings.