Ingredients
Vegetables
- ½ pound baby bok choy
- 2 cloves garlic, minced
Sauces and Seasonings
- ½ tablespoon soy sauce
- ½ tablespoon Chinese mushroom sauce
- Salt and pepper, to taste
- Optional: crushed red pepper flakes, to taste
- Sesame seeds, for garnish
Oils
- 2 teaspoons canola or vegetable oil
Instructions
- Blanching the Bok Choy: Bring a large pot of salted water to a boil and prepare an ice water bath in a separate bowl. Add the baby bok choy to the boiling water and cook for 1 minute. Drain immediately and transfer the bok choy to the ice water to stop cooking and preserve the vibrant green color. Once cooled, drain again and gently dry with a clean towel or paper towels.
- Stir-frying Garlic and Bok Choy: Heat the canola or vegetable oil in a skillet over high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds, taking care not to burn the garlic.
- Cooking the Bok Choy: Add the blanched bok choy to the skillet and toss to coat with the oil and garlic. Cook, stirring occasionally, until the bok choy begins to brown slightly, about 2-3 minutes.
- Adding Sauces and Seasoning: Pour in the soy sauce and Chinese mushroom sauce, stirring to coat the bok choy evenly. Continue to cook while stirring for 1 more minute to allow the flavors to meld.
- Finishing Touches: Transfer the bok choy to a serving dish, season with salt and pepper to taste, and sprinkle sesame seeds on top as a garnish. Add crushed red pepper flakes if desired for a spicy kick.
Notes
- If baby bok choy is unavailable, use regular-sized bok choy halved lengthwise to ensure sauce absorption and flavor.
- Blanching helps lock in the bright green color and enhances tenderness and sweetness, though it can be skipped for a quicker stir-fry.
- Have all ingredients prepped and ready before stir-frying to avoid burning and ensure timely seasoning.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Fat
