Steamy Kitchen's Healthy Asian Favorites by Jaden Hair

Author:Jaden Hair [Hair, Jaden]
Language: eng
Format: epub
ISBN: 978-1-60774-271-5
Publisher: Ten Speed Press
Published: 2013-02-04T16:00:00+00:00

Heat a sauté pan or wok over high heat. When hot, swirl in the cooking oil. Add the bean sprouts and the peas and stir-fry for 2 minutes.

Combine the soy sauce with the ginger, sesame oil, and black pepper. Pour the soy sauce mixture into the pan, turn the heat to medium, and cover. Cook until the peas are crisp-tender, about 2 minutes longer.

Baby Bok Choy with Garlic and Ginger

baby bok choy with garlic and ginger

Everytime I cook bok choy, it reminds me of Mom’s kitchen. Mom uses the combo of fried garlic and ginger as the start of so many Asian vegetable dishes—peas, bean sprouts, broccoli, Chinese spinach. One of my favorite sounds (in addition to the snappy sound of crisp lettuce) is Mom’s wok-chan (metal spatula) hitting the sides of the wok when she flips, stirs, and shakes while she cooks. (I mean the food, not her!) SERVES 4

1 pound baby bok choy

2 teaspoons cooking oil

2 cloves garlic, finely minced

1 teaspoon grated fresh ginger

½ teaspoon salt

2 tablespoons water

½ teaspoon toasted sesame oil

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