Trying to recreate 蒜蓉上海白菜 Shanghai Bok Choy with Garlic from Excellent Dumpling House.
Ingredients
- ¼ cup chicken stock or low-sodium broth
- 1 tsp corn starch
- 2 tsp vegetable oil
- 2 garlic cloves, minced
- 1 pound bok choy, stems cut into 1-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
- In a bowl, whisk the stock with the cornstarch.
- In a large skillet, over high heat, preheat the oil. Add the garlic and cook until fragrant, 20 seconds.
- Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes.
- Add the stock and cook, stirring, until slightly thickened, 30 seconds.
- Remove the bok choy from the heat, season with salt and pepper, and serve.
Leave a Note