Garlic Stir-Fried Greens

Crunchy pak choi stems coated in a glossy brown sauce. Golden garlic provides a deep umami aroma that hits you immediately.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 118
• Protein: 2 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 600 g Bok choy ( halved )
• 4 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp White sugar
• 1 tsp Sesame oil
• 1 pinch White pepper ground

Instructions

1. Vegetable preparation

   Cut the pak choi in half lengthwise. Rinse thoroughly to remove any sand between the leaves. Coarsely mince the garlic with a knife.

2. Blanching

   Plunge the vegetables for 1 minute in boiling water. They should remain firm and bright green. Drain and pat dry so the sauce coats properly.

3. Sautéing garlic

   Heat the peanut oil in a wok until it lightly smokes. Toss in the garlic: it must color without burning to stay golden and fragrant.

4. Searing and binding

   Add the vegetables, oyster sauce, soy sauce, and sugar. Stir-fry over high heat. The sauce should reduce and glaze the stems. Finish with sesame oil and pepper.

Chef's tips

• Do not overcook the greens in water; the thermal shock of the wok should do the rest.
• If the garlic turns dark brown, it's bitter: discard and start over.
• Use very high heat to achieve that characteristic glossy appearance.

Storage

Consume immediately to maintain crunchiness. Does not freeze.