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Stir-Fried Baby Bok Choy w/ Garlic




Source of Recipe


Lillian Chou in Gourmet Magazine, November 2007


Recipe Introduction


Delicious. This is so easy to make and so quick. The sauce really sweetens up the bok choy and takes away any bitterness.



List of Ingredients




1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 lb baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil


Recipe



Mix the broth, soy sauce, cornstarch and 1/2 t. salt until the cornstarch is dissolved.

Heat the wok over high heat until a drop of water evaporates instantly. Pour the oil down side of the wok, then tilt wok to coat the wok. Add garlic and stir-fry until pale golden, 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, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 4 - 6 minutes. Stir in sesame oil.

Serves 8.