June 7, 2017

Stir-fried Baby Bok Choy with Garlic

Posted in Vegetables at 6:12 am by Sheila OConnell

I tried to duplicate a dish that we enjoyed at Jacky’s Waterplace in Providence.  This is fairly close.

Ingredients:

1/3 cup chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
A wok or a large non-stick skillet with a lid

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

Heat wok or large non-stick skillet 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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