Baby Bok Choy - Authentic Chinese Recipe |
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Prep Time: 3 Minutes Cook Time: 3 Minutes |
Ready In: 6 Minutes Servings: 2 |
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My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!) Ingredients:
10 bunches baby bok choy |
1 tablespoon oil (i prefer sesame) |
1/2 teaspoon garlic salt |
1/4 cup chicken broth |
Directions:
1. Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
2. heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
3. If you are using fresh garlic instead of garlic salt, add to oil now.
4. Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
5. Add chicken broth and cover pan.
6. Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
7. Remove from heat, add garlic salt.
8. When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
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