Bok Choy in Garlic Sauce (Baby got bok)

So we've been getting (a lot) of veggies from the farm share... and most times when the Mr. sends over the list I just sigh heavily because for weeks on end, we were getting baby bok choy. So I decided to dive in and made the only thing I could think of.... something with loads of garlic.

1/3 cup reduced-sodium chicken broth

1 tablespoon soy sauce

1 1/2 teaspoons cornstarch

3 tablespoons peanut or vegetable oil

1/4 cup thinly sliced garlic (about 8 cloves)

2 pounds baby or Shanghai bok choy, halved lengthwise

2 teaspoons Asian sesame oil

Recipe taken from Epicurious


First off, wash your bok choy because those little suckers can be dirty. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved

 The recipe called for a 'well seasoned wok' ... I got this at the bridal shower and never used it before so let's totally pretend it's well seasoned and not just taken out of the box.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil (I used canola oil with no issue) down side of wok, then swirl oil, tilting wok to coat side.

Add garlic and stir-fry until pale golden, 5 to 10 seconds

Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total

Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes

Stir in sesame oil, then transfer to a serving dish

If you are cooking this ahead of time, be careful to reheat on a very low temperature so not to dry out the sauce.