Stir-Fried Baby Bok Choy with Garlic



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Serves
8
Prep
35 min
Cook
35 min
Stir-Fried Baby Bok Choy with Garlic

Cooks' note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.

We add left over veggies


Ingredients


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 pounds baby or Shanghai bok choy, halved lengthwise

  • 2 teaspoons Asian sesame oil


 



  • Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid


Directions


Preparation


Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.


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.


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