INGREDIENTS:
- Two sausage, any variety will do, sliced into coins
- 1lb of sturdy greens, any variety [bok choy for me]
- 1/4 cup chicken broth
- 1 tablespoon dry sherry
- 2 teaspoons soy sauce
- 1/4 teaspoon cornstarch
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 teaspoon minuced ginger
- 1/4 teaspoon sugar
- salt to taste
- sesame seeds, for garnish
- Trim the bottoms off the bok choy. Cut the stalks in half, if they’re large, and cut into 2″ pieces. Bring an inch of water to boil in the bottom of a pot, place a large strainer inside just above the water, add the greens and cover with a ltd. Steam for a minute before removing and squeezing out the excess water. Feel free to use any steaming method of choice if you have one you’re more comfortable with.
- In a small bowl, mix together the broth, sherry, soy sauce, and cornstarch. Keep it it near the wok, or large saute pan, along with the rest of the ingredients.
- Heat the wok on high heat. Add the oil. Add the sausage and sear on all sides. It’ll release a bit of oil to the existing oil. When they’re browned, remove to a paper towel lined plate. Add the garlic and ginger. Stir for about 10-15 seconds. Add the bok choy. Sprinkle iwth salt and sugar. Stir for 30 seconds. Add the cornstarch mixture and stir for another minute. Fold the sausage into the greens. Remove from heat and sprinkle with sesame seeds.
Source: The Hoot Eats
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