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• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1 tablespoon very finely chopped fresh ginger
• 2 scallions, thinly sliced
• 2 tablespoons black bean sauce
• 1 tablespoon dry sherry
• 1/2 cup chicken broth
• 1/4 teaspoon Asian chile paste
• 1 1/4 pounds baby bok choy, quartered lengthwise
• 1 bunch watercress (6 ounces), thick stems discarded
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Steamed rice, for serving

1. In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.
2. Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.
3. Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.

Notes

    One Serving 96 Calories, 7 gm Total Fat, 1 gm Saturated Fat, 5 gm Carbohydrates, 5 gm Fiber. 

• From Chef Recipes Made Easy
• Published Food and Wine F&W July 2006

tags: can be made vegetarian, vegan, or pareve