Ingredients
2 medium leeks (white and light-green parts only), halved lengthwise and rinsed well
2 tablespoons vegetable oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 head bok choy (3/4 pound), cored and cut into 1/2-inch pieces
2 cups snow peas, trimmed
3 celery stalks, sliced 1/2 inch thick
Coarse salt
1/4 cup low-sodium vegetable or chicken broth
Preparation
Cut leeks into 2-inch pieces; separate layers. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil; swirl to coat skillet. Add half the ginger, half the garlic, and half the leeks. Stir until leeks begin to soften, 1 to 2 minutes. Increase heat to high; add half the bok choy, half the snow peas, and half the celery. Season with salt. Stir until vegetables begin to soften, 2 to 3 minutes. Add half the broth; toss until snow peas are bright green, 1 minute. Transfer vegetables to a platter. Repeat with remaining ingredients.
