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 Hunan, or Chinese sausage

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