SHANGHAI BOK CHOY RECIPES

Steps:

• Heat a very large nonstick pan or wok over med-high heat.
• Add the oils to the pan and swirl to coat.
• Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
• Add in the mushrooms and bok choy stir fry for 3 minutes.
• Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
• Cook 1 minute or until thickened.
• Remove from heat and sprinkle with sesame seeds.
• Season with additional soy sauce if desired.
• Leftover soup:.
• Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.

Steps:

• "Heat one gallon of water to boiling. Add bok choy and cook until tender, about 4 minutes. Drain. Place under cold running water, and drain again. Mix chicken broth, salt, sesame oil and cornstarch in small bowl. Heat wok until very hot; add peanut oil and heat until smoking. Add ginger and stir-fry until fragrant, about 15 seconds. Add crabmeat and rice wine; cook over high heat for 15 seconds, then add sauce. Stir continuously over high heat until sauce thickens, about one minute. Add bok choy, toss lightly to coat, and cook until heated through, about 2 minutes. Sake can be substituted for rice wine."