Baby bok choy with ginger and garlic

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

We love Asian greens. And these days it’s easy to find many varieties, like long beans, gai lan, yu choy, choy sum or bok choy at most grocery stores, and of course Asian markets. Here, we chose gai lan for its distinctive bittersweet flavour, however any type will work perfectly with this delicious recipe.

Ingredients

1 teaspoon soy sauce

2 tablespoons oyster sauce

1/4 cup good quality chicken stock

1 tablespoon canola oil

2 teaspoons minced fresh garlic

3 cloves garlic, minced

6 heads baby bok choy, trimmed

Preparation

In small bowl, combine soy sauce, oyster sauce, and chicken stock; set aside. In wok, heat oil over medium-high heat. Add ginger and garlic and stir fry 30 seconds. Add bok choy and toss. Add sauce mixture and cover 1 minute. Serve immediately. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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