Stir-Fried Bok Choy

1. 1

   Separate the bok choy into stalks.

2. 2

   Wash in several changes of cold water and drain thoroughly in a colander.

3. 3

   Trim 1/4 inch from the bottom of each stalk.

4. 4

   Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces.

5. 5

   In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.

6. 6

   Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.

7. 7

   Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant.

8. 8

   Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green.

9. 9

   Restir the broth mixture and swirl into wok.

10. 10

    Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.