Stir Fried Baby Bok Choy with Garlic

Stir Fried Baby Bok Choy with Garlic


1/3 cup reduced-sodium chicken broth

1 Tbsp soy sauce

1 1/2 tsp cornstarch

3 Tbsp peanut or vegetable oil

1/4 cup thinly sliced garlic (about 8 cloves)

2 lbs baby or Shanghai bok choy, halved lengthwise

2 tsp Asian sesame oil

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


Stir together broth, soy sauce, cornstarch, and 1/2 tsp salt until cornstarch 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 leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2-3 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, 2-4 minutes.

Stir in sesame oil, then transfer to a serving dish.