Chinese · Members
Garlic Stir-Fried Baby Bok Choy
Baby bok choy flash-cooked in a hot wok with plenty of garlic and ginger, then glossed with a light savory sauce and sesame oil.
- On the table in 16 minutes
- Crunchy stems, silky leaves
- Restaurant-style garlic sauce
This is the kind of fast, garlicky green vegetable you find on Chinese restaurant tables, and it takes less than ten minutes at home. A very hot wok sears the bok choy quickly so the stems stay crunchy while the leaves turn silky. A splash of Shaoxing wine and a quick cover steams the thick stems through, and a light cornstarch sauce gives everything a glossy finish. Serve it alongside any stir-fry, roast fish or a simple bowl of rice.
Instructions
Trim a thin slice from the root end of each bok choy and cut the heads in half lengthwise, or into quarters if large.
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