Garlic Stir-Fried Bok Choy

Chinese · 15 min · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 600 g baby bok choy
• 5 cloves, sliced garlic
• 1 inch, julienned fresh ginger
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 2 tbsp neutral oil
• 1 tsp toasted sesame oil

Method

1. Halve the bok choy lengthwise and rinse well between the leaves to remove grit.
2. Heat the neutral oil in a wok over high heat and fry the garlic and ginger for 30 seconds until fragrant.
3. Add the bok choy and stir-fry 2 minutes until the leaves start to wilt.
4. Add the soy sauce, Shaoxing wine, and sugar and toss 2 minutes until the stems are crisp-tender.
5. Drizzle with sesame oil and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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