Bok Choy, Stir Fried
Ingredients
| 1 | lb baby bok choy (can also use large bok choy) |
| 2 | cloves garlic, minced |
| 2 | tsp neutral oil |
| ½ | tsp salt |
| ½ | tsp sugar |
| ½ | tsp chicken bouillon (optional) |
Instructions
- Break up the heads of bok choy into individual leaves. Wash the leaves and place them to soak in a large bowl of water. Let soak for 30 minutes.
- Drain and dry the bok choy on a towel or spin in a salad spinner.
- Cut the bok choy into bite-sized pieces. keep in mind that the green leaves will wilt and shrink when cooked while the white stems won't.
It's optional, but if it's practical to separate the white stems from the green leaf portions of the bok choy, then you can start the harder stems cooking first to soften them before you add in the softer leaves. - Heat oil in wok.
- Add garlic and stir fry for 15 seconds then add bok choy. Stir fry until stems have softened and leaves are dark gree and wilted, 6 - 8 minutes.
If you are cooking the stems and leaves separately, give the stems about a 4 minute head start before adding the leaves. - At the very end of cooking, stir in the salt, sugar, and chicken bouillon.
- Transfer to a platter or serve immediately to prevent overcooking.
For extra flavor
Whisk together these ingredients to make a sauce. This should be done well ahead of cooking to give the ingredients time to blend. Mixture can be kept refrigerated if made far in advance.
Add sauce at the end of cooking, at the same time you add the other seasonings:
| 1 | tbsp soy sauce |
| 1 | tbsp rice wine vinegar |
| minced white portion of 1 green onion | |
| 1 | tbsp grated fresh ginger |
| 1 | tsp sesame oil |
