While sherry vinegar and Dijon may seem like unconventional ingredients, in this healthy Chinese-style stir-fry recipe, they combine to impart a mild Chinese-mustard-like flavor to the dish. It's so good, you just may find yourself using the sauce on all your favorite sautéed vegetables. Source: EatingWell Magazine, March/April 2015

Grace Young


Ingredient Checklist


Instructions Checklist
  • Trim bok choy and separate stems. Rinse under cold water and dry well. Cut the stems into roughly 2-inch pieces (you should have about 4 cups). Keep the leaves whole. Combine vinegar, sesame oil and mustard in a small bowl; set aside.

  • Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and stir-fry until fragrant, about 10 seconds. Add the bok choy stems and stir-fry for 1 minute. Add the leaves and sprinkle with salt and pepper; stir-fry until the leaves are just limp and bright green, about 30 seconds. Swirl in sherry and stir-fry until the stems are just crisp-tender, 30 seconds to 1 minute. Transfer to a serving bowl. Add the reserved vinegar mixture and toss to combine.


Equipment: 14-inch flat-bottomed carbon-steel wok

Nutrition Facts

92 calories; 8.1 g total fat; 1.3 g saturated fat; 346 mg sodium. 430 mg potassium; 2.9 g carbohydrates; 1.2 g fiber; 1 g sugar; 1.9 g protein; 4723 IU vitamin a iu; 30 mg vitamin c; 46 mcg folate; 109 mg calcium; 1 mg iron; 14 mg magnesium;