No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Bok Choy And Asparagus Stir Fry

  • Yield: 4 servings


  • 1/4 cup chicken stock
  • 2 tablespoons mirin
  • 1 teaspoon honey
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon peanut oil
  • 1/4 pound smoked ham, such as Hunan, or Chinese sausage
  • 1/2 pound baby bok choy, trimmed and julienned
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • Steamed rice, as accompaniment


  • In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.
  • Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.