Adapted from Gourmet
1 (2-inch) piece ginger, peeled
2 cloves garlic, peeled and minced or pressed
¼ cup chicken or vegetable broth
2 tablespoons medium-dry cooking Sherry
2 teaspoons soy sauce
½ teaspoon brown sugar
1 tablespoon olive oil
½ teaspoon sesame oil
2 purple carrots, peeled and cut into ¼–inch thick discs
1 kohlrabi bulb, peeled, cut in half and thinly sliced
2 heads of baby bok choy
- Peel the ginger and cut half of it into very fine matchsticks (less than a ⅛ inch thick; about 1 tablespoon) and set aside. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, and discard the pulp.
- Remove any bruised or withered outer leaves from bok choy. Trim ⅛ inch from the bottom of each bok choy, then cut each head into quarters. Wash bok choy in several changes of cold water to remove any sand or dirt and dry in a colander or salad spinner until dry to the touch. Prepare the other carrots and kohlrabi and set aside together in a medium-sized bowl.
- Whisk together ginger juice, broth, rice wine, soy sauce, and sugar in a small bowl.
- Heat wok or large saucepan over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add olive oil and swirl oil until the pan or wok is coated. Add ginger matchsticks and garlic, and stir-fry 5 seconds. Add the chopped carrots and kohlrabi and stir-fry over medium heat for 2 to 3 minutes. Add the bok choy and stir-fry until leaves are bright green and just limp 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender, about 2 minutes. Remove from heat and drizzle with sesame oil, stir to coat, and serve over a bed of brown or white jasmine rice.
Serves 2. Prep time, 5 minutes; cook time, 10 minutes