Stir-Fried Baby Bok Choy with Garlic

Ingredients for Stir-Fried Baby Bok Choy with Garlic

• 80ml reduced-sodium chicken broth

• 1 tablespoon soy sauce

• 1 1/2 teaspoons cornflour

• 3 tablespoons peanut or vegetable oil

• 60ml thinly sliced garlic (about 8 cloves)

• 900g baby or Shanghai bok choy, halved lengthwise

• 2 teaspoons Asian sesame oil

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

Stir together broth, soy sauce, cornflour, and 1/2 teaspoons salt until cornflour 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.

Avvertenza

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