1 T. soy sauce

1 1/2 tsp. cornstarch

1 T. peanut or vegetable oil

1/4 C. thinly sliced garlic (about 8 cloves)

2 lb baby or Shanghai bok choy, halved lengthwise

2 tsp. Asian sesame oil

 

Stir together broth, soy sauce and cornstarch, until cornstarch has dissolved.  Heat wok or large skillet over high heat until a drop of water evaporates instantly. Pour peanut or vegetable oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy 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 to 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 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

 

 

Yield:

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