The great Jiangnan classic: wok-seared bok choy coated in fragrant garlic, crispy and glossy just like at a restaurant. A deceptively simple dish where every second counts.
Ingredients
- 600 g Bok choy
- 5 cloves Garlic
- 3 tbsp Peanut oil
- to taste Fine salt
- 1 tsp Granulated sugar
- 1 tbsp Shaoxing wine
- 2 tbsp Water
Method
- Wash the bok choy thoroughly under cold water, separating the leaves from the stalks by cutting at the base. Halve the largest stalks lengthwise for even cooking. Drain on a clean kitchen towel; the greens must be almost dry to prevent splattering in the wok.
- Crush the garlic cloves with the flat side of a knife, then chop roughly. Set aside. Crushed garlic releases more aromatic compounds than simply sliced garlic.
- Heat a wok or large skillet over high heat until a drop of water evaporates instantly on contact. Pour in the oil and heat until it shimmers slightly, about thirty seconds.
- Add the chopped garlic and stir-fry quickly for ten to fifteen seconds, until fragrant but still pale. If it begins to brown, the heat is too high, so remove the wok from the heat for a few seconds.
- Toss the bok choy into the wok all at once. With a spatula or wok ladle, stir-fry vigorously, tossing constantly for one minute; the leaves should begin to wilt while the stalks remain crisp.
- Add the salt and sugar along the edge of the wok so they dissolve in the hot oil before mixing with the vegetables. Continue to stir-fry for thirty seconds.
- Deglaze with the Shaoxing wine, pouring it in an arc along the edge, then add a splash of water. Cover tightly for thirty seconds to steam the stalks.
- Remove the lid and stir-fry for another fifteen to twenty seconds to evaporate any excess liquid and make the greens glossy. Taste: the stalks should be crisp-tender. Transfer immediately to a shallow serving dish.
Nutrition
Per serving
- Energy
- 138.4 kcal
- Protein
- 2.14 g
- Carbohydrate
- 5.77 g
- Fat
- 11.58 g
- Fibre
- 2.16 g
- Calcium
- 1.2 mg
- Iron
- 0.07 mg
- Magnesium
- 1.55 mg
