Chef Karel Anne shares her recipe for 'Simple Stir-Fry'

As the guests start to arrive for the big Thanksgiving meal, of course there’s always the 5-10 other meals that you have to accommodate, too.
This year, for those that are straggling in, with late drives, late flights, and general restlessness, you want to keep it simple.
I do think that take-out Chinese can be a good start sometimes, and the ease of varying portions makes it easy for an ‘undefined’ number of people who are eating dinner, and when. This simple stir fry gives a little bit of home cooked goodness to your welcome home dinner. Enjoy them all.

Simple Stir-Fry addition

2 Tablespoons vegetable oil
2 cups Bok choy, 1/2-inch dice, white portion [or whole if baby bok choy]
1 cup celery, 1/2-inch dice
1 Tablespoon ginger root, minced
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon cream sherry

1. Cut and remove any wilted green leaves from the Bok Choy. Chop the remaining white stalk into 1/2" dice. If using the small baby bok choy, use the entire vegetable. Peel fresh ginger, and mince.

2. Place measured salt and sugar into a tiny glass bowl. Pour measured cream sherry in a shot glass to prepare for stir-fry cooking.

3. Heat oil until lightly smoking in a wok skillet, or large frypan. Sauté the celery for one minute, then toss in Bok Choy and stir-fry quickly, about 3 minutes until juices start to gather. Add ginger and continue to stir fry for another minute. Add sugar/salt mixture and distribute thoroughly. Add cream sherry last, stir fry for about 30 seconds to 1 minute and remove from heat. Keep warm until time to serve.



 
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