Fine Cooking Magazine - November/December 2020

Servings:4

When you stir-fry with seasonal vegetables, there’s not much you need to add to the pan. High heat and quick cooking accentuate the flavors and textures of the veggies. Feel free to vary the vegetables. Instead of bok choy and green beans, try zucchini and summer squash. Serve with quinoa or rice.

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1 Tbs. dry sherry
1 Tbs. soy sauce
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 Tbs. peanut or vegetable oil
1/3 cup thinly sliced shallots
6 medium cloves garlic, smashed
1 Tbs. minced jalapeño with seeds; more to taste
12 oz. baby bok choy, small bok choy halved, large bok choy quartered
2 cups freshly cut corn, from about 2 large ears
1 cup green beans, cut into 2-inch pieces (about 3-3/4 oz.)
1 cup cherry tomatoes, halved
2 Tbs. chopped fresh dill, plus small dill fronds for garnish
Quinoa, for serving

Calories (kcal) : 180
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 0
Sodium (mg): 470
Carbohydrates (g): 25
Fiber (g): 4
Sugar (g): 6
Protein (g): 5

Preparation

In a small bowl, stir together the sherry and soy sauce. In another small bowl, combine the sugar, 1/2 tsp. salt, and 1/4 tsp. pepper.
Heat a 14-inch flat-bottomed wok (preferably seasoned carbon steel) or a 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, and swirl to coat. Add the shallots, garlic, and jalapeño, and stir-fry with a metal spatula until fragrant, about 10 seconds.
Add the bok choy, corn, beans, and the sugar mixture, and stir-fry until the beans are bright green, about 2 minutes. Add the tomatoes. Add the sherry mixture by swirling it down and around the sides of the wok. Stir-fry until the tomatoes just begin to soften, about 1 minute. Remove from the heat, and stir in the chopped dill. Remove the garlic cloves, if you like. Sprinkle with the dill fronds. Serve immediately with quinoa.