Bok Choy and Asparagus Stir Fry
Recipe courtesy Emeril Lagasse, 2002
1/4 cup chicken stock
2 tablespoons mirin
1 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon peanut oil
1/4 pound smoked ham, such
as
1/2 pound baby bok choy, trimmed and julienned
1/2 pound asparagus,
trimmed and cut into 1-inch pieces
Steamed rice, as
accompaniment
In a small bowl, combine
the chicken stock, mirin, honey, cornstarch and salt,
and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut
oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and
stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the
vegetables and stir to coat.
Cook, stirring, until the
vegetables have absorbed most of the sauce and are moist and tender, 3 to 5
minutes. Remove from the heat. Serve immediately with rice.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy