Stir-Fried Baby Bok Choy with Garlic

Ingredients for Stir-Fried Baby Bok Choy with Garlic

• 80ml reduced-sodium chicken broth

• 1 tablespoon soy sauce

• 1 1/2 teaspoons cornflour

• 3 tablespoons peanut or vegetable oil

• 60ml thinly sliced garlic (about 8 cloves)

• 900g baby or Shanghai bok choy, halved lengthwise

• 2 teaspoons Asian sesame oil

• Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid

How to make Stir-Fried Baby Bok Choy with Garlic

Stir together broth, soy sauce, cornflour, and 1/2 teaspoons salt until cornflour has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.