Chinese | Baby Bok Choy with Garlic

Revised on January 6, 2012

I like this as an Asian side dish. It's easy to make and you can scale it to however much bok choy that you have.

Yield: 8 servings

Ingredients

1/3 cup low-sodium chicken broth

1 tablespoon soy sauce

1 1/2 teaspoons cornstarch

grapeseed or vegetable oil

thinly sliced garlic, 2 to 8 cloves, to taste

1 to 2 pounds baby bok choy, halved lengthwise

2 teaspoons sesame oil

 

Method

Stir together broth, soy sauce, and cornstarch until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting to coat sides. Add garlic and stir-fry until pale golden, about 5 to 10 seconds. Add half of the bok choy and stir-fry until leaves wilt, about 2 minutes. Then add remaining bok choy and stir-fry until all leaves are bright green and limp, about 2 to 3 minutes. Stir in broth mixture, and pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, about 2 to 4 minutes. Stir in sesame oil. Transfer to a serving dish.

 

(Ref. "Stir-Fried Baby Bok Choy with Garlic" recipe, epicurious.com.)