Three-Minute Baby Bok Choy |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Martin Yan Ingredients:
1/3 cup chicken broth |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1/2 teaspoon sesame oil |
1 teaspoon cornstarch |
1 teaspoon black bean garlic sauce |
1/4 teaspoon white pepper |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 lb baby bok choy, cut lengthwise into quarters |
Directions:
1. Make the sauce: combine all the sauce ingredients in a small bowl; stir to dissolve cornstarch.
2. Put a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
3. Add in the garlic; cook, stirring until fragrant, about 10 seconds.
4. Add in the bok choy; stir-fry until tender-crisp, 1 1/2-2 minutes.
5. Add in the sauce; cook/stir until the sauce thickens slightly and lightly coats the bok choy, about 30 seconds.
6. Serve immediately.
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