Stir-Fried Baby Bok Choy with Garlic
Epicurious
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.
ingredients
- 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
- Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid
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