Chinese · beginner
Garlic Bok Choy Stir-Fry
Tender-crisp bok choy tossed with plenty of garlic and a light savory sauce — ready in ten minutes.
- PREP TIME
- 5 min
- COOK TIME
- 5 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Wash the bok choy well, especially at the base, and dry thoroughly.
- 02
Stir together the soy sauce, sugar, cornstarch and water.
- 03
Heat the oil in a wok over high heat until shimmering. Add the garlic and stir for 15 seconds.
- 04
Add the bok choy and toss for 2 minutes until the leaves wilt and the stems are bright green.
- 05
Stir the sauce, pour it in and toss for 30 seconds until glossy. Finish with sesame oil.
A LITTLE KITCHEN KNOW-HOW
High-heat stir-frying vegetables
A very hot pan and a small batch keep vegetables searing rather than steaming, so they stay bright and crisp. Have everything prepped before you turn on the heat.
Notes from the kitchen
- Water clinging to the leaves will make the oil spit and the vegetables steam — dry them well.
- This method works for broccoli, choy sum and green beans too; blanch thicker vegetables first.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 8 g
- Carbohydrates
- 8 g
- calories
- 110 kcal
- protein
- 4 g
