This recipe comes from Bill Schroeder of the Buford Highway Farmers Market. He uses stir-fry sauce for convenience sake. You can find it at most grocery stores these days, but you can also just add a little soy sauce and sugar in its place. To make a more exact replica, you’d stir a little cornstarch into water and add that at the last minute to thicken up the sauce.
Ingredients:
2 tablespoons cooking oil 1 1/4-inch round ginger, smashed 1 clove garlic, smashed 1/2 cup sliced mushrooms bok choy, cut into 1/2-inch slices 1/2 cup sliced carrots 2 tablespoons brown stir fry sauce
Preparation:
Heat oil in wok over medium-high heat. Add ginger and cook 30 seconds. Add garlic and cook until it begins to turn brown. Add mushrooms and cook 1 minute. Add bok choy and carrots and stir until choy turns bright green. Add stir fry sauce and toss to coat. Discard garlic and ginger.