Yunnan Greens

Directions

1. 1
   Place a large pot of water on to boil.
2. 2
   Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes.
3. 3
   Wash thoroughly to get any dirt out of the base of the stalks.
4. 4
   When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy.
5. 5
   Stir with a long-handled wooden spoon to make sure all the greens are immersed.
6. 6
   Bring back to a boil, boil for under a minute, drain, and set aside.
7. 7
   Heat a large wok over high heat.
8. 8
   Add the oil and swirl to coat the wok.
9. 9
   Toss in the chiles and ginger.
10. 10
    Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little.
11. 11
    Add the broth and let it boil for about 30 seconds.
12. 12
    Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt.
13. 13
    Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve.
14. 14
    (Warn your guests that the chiles are not for eating, just for flavor.)