Bok Choy Singapore Style

1. 1

   Heat the oil in a frying pan on low and add the minced garlic. Allow this to fruit in the pan for a few minutes. In the meantime, rinse the bok choy and tear each leaf into three or four equal parts. Don't cut, that will diminish the structure! Add the bok choy to the pan and toss with the garlic and oil. Turn the heat to high and fry until all the bok choy has wilted. Turn heat to low and add salt to taste, toss and serve.

2. 2

   For a more Chinese style recipe add oyster sauce to the bok choy when it starts to wilt. To make more sauce add some water and potato starch.

* Per serving · 4 servings · Values may vary.