Bok Choy Stir-Fried with garlic

1. 1

   Trim away and discard the bottom inch or so at the base of the bok choy, along with any tired outer leaves and stalks.

2. 2

   Quarter the bok choy lengthwise and then line up the spears.

3. 3

   Cut crosswise into 2-inch lengths and transfer the pieces to a large bowl.

4. 4

   Tumble to loosen up all the leaves and pieces; you should have around 6 cups.

5. 5

   Heat a wok or a large deep skillet over high heat.

6. 6

   Add the oil and swirl to coat the pan.

7. 7

   Add the ginger garlic, and salt and toss well.

8. 8

   Scatter in the bok choy and toss well until it is shiny and beginning to wilt less than 1 minute.

9. 9

   Add the sugar and water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp.

10. 10

    1 to 2 minutes.

11. 11

    Add a little more water if needed to prevent burning while cooking.

12. 12

    Transfer to a serving plate and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.