14 Mar 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.