1/3 cup reduced sodium chicken broth
1 tbsp soy sauce
1 1/2 tsps cornstarch
3 tbsps vegetable oil (peanut)
1/4 cup garlic (thinly sliced, 8 cloves)
2 lbs shanghai bok choy (baby or shanghai bok choy halved lengthwise)
2 tsps sesame oil (asian)
seasoning
14 inch flat bottomed wok with a lid)
| 1 | Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved. |
| 2 | Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of 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, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish. |
