Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 6 Always strip away the tough outer leaves of Shanghai bok choy and trim tough sections of all the leaves before cooking.

Ingredients

INGREDIENTS

6 Hearts cabbage or Shanghai bok choy (1 1/2 pounds), stems trimmed, hearts halved or quartered lengthwise (depending on size)

1 tablespoon Vegetable oil or peanut oil

3 tablespoons Minced scallions , white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly

1 1/2 tablespoons Minced fresh ginger

1/2 pound Medium shrimp , shelled, halved lengthwise

2 tablespoons Rice wine or sake

Sauce

1/2 cup Low-sodium chicken broth , simmered briefly with one or two slices of ginger

3/4 teaspoon Table salt

1 teaspoon Sesame oil

1 1/2 teaspoons Cornstarch

Preparation

1. Heat 1 gallon water to boiling. Add hearts and cook until tender, about 3 1/2 minutes. Drain, place under cold, running water, and drain again. Mix sauce ingredients.

2. Heat a wok or skillet until very hot; add oil and heat until smoking. Add scallions and ginger and stir-fry until fragrant, about 15 seconds. Add shrimp and rice wine; cook over high heat for about 2 minutes until opaque. Add sauce. Stir continuously over high heat unit sauce thickens, about 1 minute. Add cabbage hearts, toss lightly to coat, and cook until heated through, 1 to 1 1/2 minutes. Transfer to a serving platter and serve immediately with rice.

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