Garlic Sautéed Bok Choy

The stalks remain crunchy while the leaves are just wilted and tender. A scent of golden garlic and soy glaze coats every vegetable.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 111
• Protein: 2 g
• Carbs: 5 g
• Fat: 9 g

Ingredients

• 4 piece Bok choy ( washed and halved )
• 4 piece Garlic ( finely sliced )
• 2 tbsp Peanut oil
• 1 tbsp soy sauce
• 1 pinch White sugar
• 1 tsp Sesame oil
• 1 piece Fresh ginger ( peeled and finely minced )

Instructions

1. Cabbage preparation

   Cut the base of the bok choy. Separate the leaves and wash them thoroughly. Cut the larger pieces in half lengthwise for even cooking.

2. Aromatic infusion

   Heat the peanut oil in a wok or large skillet. Add the minced garlic and chopped ginger. When it starts to brown and the aroma is released, move to the next step. Be careful, the garlic should not burn.

3. Stir-frying

   Toss the bok choy into the wok. Stir constantly over high heat. The leaves should wilt but the stems should remain firm to the touch.

4. Binding and glazing

   Pour in the soy sauce and a pinch of sugar. Mix vigorously so the sauce coats the vegetables well. Finish with a drizzle of sesame oil off the heat.

Chef's tips

• The wok must be smoking hot before adding the oil.
• If the cabbage releases too much water, crank up the heat to reduce the juice instantly.
• The garlic should be golden, not brown.

Storage

Eat immediately. Becomes soft in the refrigerator.