Stir-Fried Bok Choy
If you like, thicken the sauce by stirring in 1 teaspoon cornstarch mixed with 2 teaspoons water at the end of cooking. Stir quickly until the sauce has thickened and serve immediately.
INGREDIENTS | SERVES 3 to 4
- 1 pound bok choy
- 1 tablespoon oyster sauce
- 3 tablespoons chicken broth
- 2 tablespoons vegetable or peanut oil
- 2 cloves garlic, crushed
- ½ teaspoon salt
Separate the leaves of the bok choy from the stalks. Cut the stalks diagonally into 2-inch pieces. Cut the leaves crosswise into 2-inch pieces.
Stir the oyster sauce into the chicken broth. Set aside.
Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil.
When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the bok choy stalks. Add the salt.
Stir-fry for 1 minute, then add the leaves. Stir-fry for 1 more minute or until the bok choy turns bright green.
Add the chicken broth/oyster sauce mixture into the wok. Bring to a boil. Stir-fry for another minute and serve hot.
Beautiful Bok Choy
The most popular vegetable in Chinese cooking, bok choy has white stalks and beautiful emerald leaves. Normally, bok choy stalks are separated from the leaves and stir-fried for a bit longer. However, if you're lucky enough to find baby bok choy, a smaller version of regular bok choy with a more delicate flavor, simply cut it in half lengthwise before stir-frying.