Garlic Sautéed Bok Choy
Ingredients
- 4 pcBok choy (washed and halved)
- 4 pcGarlic (finely sliced)
- 2 tbspPeanut oil
- 1 tbspsoy sauce
- 1 pinchWhite sugar
- 1 tspSesame oil
- 1 pcFresh ginger (peeled and finely minced)
Method
The stalks remain crunchy while the leaves are just wilted and tender. A scent of golden garlic and soy glaze coats every vegetable.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Becomes soft in the refrigerator.
