stir fry

ginger. fresh harvested ginger is way more tender than what you’ll find at the supermarket. peeling isn’t required and it is less fibrous. try it if you can find it. i wok’d up shiitakes & baby bok choy with a light ginger sauce. fantastic! pictured is my souvenir ginger grater i bought near Pike Place Market in Seattle. as you can see, it does a wonderful job of keeping the crucial juices. i also grated my garlic on this wicked little thing. the recipe is simple, prep your veg & slurry before you start wok-ing.

ingredient sugestions:

• 2 garlic cloves, one smashed, one grated for slurry

• canola oil, enough to stir fry veg in, about 2 tablespoons

• 1 small onion, sliced
  

• 1 pint shiitakes, stemmed, left whole if small, cut in half if large

• 1 hot red pepper, such as tabasco pepper or ½ teaspoon of sambal oelek

• 1 bunch baby bok choy

• ¼ cup white wine or sherry

• 2 tablespoons tamari or soy sauce

• 1 teaspoon cornstarch

• ½ cup chicken or veg broth

• 1 teaspoon, grated ginger with juice

note: whisk together in liquid measuring cup; tamari, cornstarch, broth & grated ginger & grated garlic plus their juices. this is your slurry. broth must be cold or room temp. not warm or hot.

heat canola oil in wok or skillet on high and add a smashed garlic clove. add ingredients in layers according to the amount of time they require to cook. add sliced onion, the ‘shrooms & a hot red tabasco pepper for fun. when the shiitakes are soft, add the bok choy. to help the bok choy wilt add ¼ cup of white wine or sherry. use tongs to turn the bok choy. allow the alcohol burn off, about 2 mins. finally, pour in the slurry of 1 teaspoon cornstarch, 2 tablespoons tamari (or soy sauce), ½ cup chicken or veg broth, grated ginger & grated garlic plus juices. bring to a boil and then back down to a simmer. if you want it thick, cook longer if you want it thin, add broth. serve over your favorite rice. eat with chopsticks.