Bok Choy Stir-fry (蒜蓉小白菜)
A 5-minute quick dish using minimum ingredients, Chinese bok choy stir-fry is flavoured by garlic and light seasonings. It’s healthy and delightful to eat.
Servings: 2
Ingredients
For blanching
- 350 g bok choy about 12oz
- ½ teaspoon salt
For seasoning
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ⅙ teaspoon sugar
For stir-frying
- 1 tablespoon neutral cooking oil
- 4 cloves garlic, coarsely chopped
- 3 dried chilli, cut into sections optional
Instructions
Blanch
- Wash bok choy thoroughly. Trim off the hard ends and discard. Separate the leaves. If they are quite large, half each stem lengthways.
- Bring plenty of water in a wok/pot to a full boil. Add ½ teaspoon of salt then put in the bok choy. Leave to blanch for 20-30 seconds (depending on the size of the leaves). Drain immediately and set aside (do not overcook).
Stir-fry
- Before you start cooking, mix cornstarch, salt and sugar with 1 tablespoon of water.
- Add oil, garlic and dried chilli to a wok. Fry over high heat.
- Once the garlic starts to sizzle intensively, put in the drained bok choy. Flip and toss constantly for 20 seconds or so (make sure to retain high heat). Pour in the seasoning mixture (stir it well beforehand).
- Give it a final stir then dish out. Serve immediately with steamed rice and other savoury protein dishes.
Nutrition
Serving: 1serving | Calories: 112kcal
