No Thanksgiving spread is complete without greens. Stir-fried bok choy, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.
⅓ cup reduced-sodium chicken broth
1 tablespoon soy sauce
1½ teaspoons cornstarch
3 tablespoons peanut or vegetable oil
¼ cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid
Make Your
Own Cookbook, It's Easy!
Turn your online
Copyright © 2007 - 2010 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....