Bok Choy Stir Fry - ☺♥

Bok Choy is found in many recipes, for good reason. It is excellent in salads or when cooked. This recipe is intended to produce a stir fry side dish, to be served along with meat or fish plus rice or some rice variation. I found it at the Woks Of Life® web site and have only slightly modified it. Thanks, folks!

I hope you make this stir fry. You will be pleased.

Ingredients:

1 1/2 pounds of fresh bok choy (washed and chopped)

3 tablespoons of a neutral oil (peanut, canola, or light olive oil)

1 slice of ginger (1/8" thick, 2" long; julienne it or mince it.)

4 large cloves of garlic, roughly chopped

3/4 teaspoon of sea salt

1 teaspoon of sesame oil

1/4 teaspoon of MSG (optional)

1/8 teaspoon of white pepper

1 1/2 teaspoons of cornstarch mixed into a slurry with 2 tablespoons of water

Directions:

Heat your wok or a large pan over low heat, and add the oil and ginger.

If you prefer a strong, garlicky flavor, add the garlic now. You can let it sizzle in the oil for 10-15 seconds, but don’t let it brown, or it will turn bitter.

Add the Bok Choy when the garlic is still white. If you like a fresher, more mild garlic flavor, add it in after salting the vegetables.

Add the Bok Choy, and increase the heat to high. Stir-fry using a scooping motion so the oil and aromatics are evenly distributed.

Next, add the salt, sesame oil, MSG (if using) and the white pepper.

Stir fry for another 1 to 2 minutes.

Finish making the stir fry with the cornstarch slurry, adding it to the center of the stir fry.

Toss the stir fry until it glistens. Plate it and serve it immediately while hot.

Enjoy!