A member of the Chinese cabbage family, bok choy has a mild, chardlike flavor and a crunchy texture. This recipe calls for baby bok choy, which is about half the size of regular bok choy and is more tender.
Recipe courtesy of Williams-Sonoma
- 8 ounces or 1 pound fresh chow mein or other Chinese noodles
- 1 tablespoon sesame oil
- 2 tablespoons peanut or canola oil
- 3 green onions, both white and light green portions, sliced 1/2 inch thick
- 1 pound large prawns, peeled and deveined
- 2 heads baby bok choy, steamed and cut diagonally into 1/4-inch strips
- 1 bottle chili garlic wok sauce
- 1/4 cup water
- Thinly sliced green onions for garnish
- 1 Cook the noodles according to the package instructions. Rinse with cold water and drain well. Transfer the noodles to a bowl and toss with the sesame oil. Set aside.
- 2 Heat a large wok over high heat until very hot. Add the peanut oil and swirl to coat the wok. Add the garlic and green onions and cook, stirring constantly, until fragrant, about 10 seconds.
- 3 Add the prawns and cook, stirring constantly, until just opaque, 1 to 2 minutes.
- 4 Add the bok choy and cook, stirring constantly, until wilted, about 1 minute.
- 5 Add the chili garlic wok sauce and water, stir to combine and bring to a boil. Add the noodles and toss with tongs until the noodles are hot and well coated with sauce, about 1 minute.
- 6 Transfer the noodles to a platter and garnish with thinly sliced green onions. Serve immediately.