Ingredients
- 1 1/2 tablespoons vegetable oil (canola is good) or peanut oil, for stir-frying
- 2 teaspoons minced garlic
- 1 pound bok choy, stalks cut diagonallly and leaves cut across in 1 - 1 1/2 inch pieces
- Pinch of red pepper flakes, chili paste or chili powder (optional)
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- Salt to taste (I used less than 1/4 teaspoon)
- 1/4 cup water or chicken broth
- Asian Sesame oil, to taste (we used 1/2 teaspoon)
- Freshly ground black to taste
Instructions
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Heat wok and add oil. When the oil is ready, add garlic and chili paste, chili powder or red pepper flakes if using and stir-fry briefly, for about 30 seconds, until the garlic is aromatic.
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Add the bok choy, adding the stalks first, and then the leaves.
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Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute
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Add the water or chicken broth, cover the wok and simmer for about 2 to 3 minutes, until the leaves are dark green and the stalks are tender but not too soft