Works equally well with other greens, like spinach or komatsuna.
Ingredients (serves 4)
1 sheet aburaage
3 heads bok choy
1/2 tbsp sesame oil
1 piece ginger (the size of the tip of your thumb)
1/2 tbsp sake (not essential)
1 tbsp granulated chicken bone broth
1 tbsp starch (corn starch)
1/2 cup water
1. Cut the aburaage into strips 2cm wide and 5cm long. Cut the bok choy into 5 cm lengths, keeping the white and green parts separate. Cut the ginger into thin strips.
2. Add the sesame oil to a frying pan, and start by stir-frying the aburaage and ginger. Next, add and stir-fry the white parts of the bok choy. Add the sake, water and bone broth. Taste, and add salt if needed.
3. Add the bok choy greens to the pan. Dissolve the starch in about 1 tablespoon of water, mix well, and pour in carefully from the edge of the pan. Wait for the sauce to thicken, cook for a few more moments, then serve.