- 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
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.
Add the bok choy, adding the stalks first, and then the leaves.
Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute
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