2 pounds bok choy—stems cut into 1-inch lengths, leafy tops left about 4
inches long (or baby bok choy, left whole)
Salt and freshly ground pepper
How to Make It
In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.