cantonese bok choy

How To Make cantonese bok choy

• 1

  Prepare bok choy: Cut stem end off, then separate the leaves. Place in a large bowl of cold water and swish to wash. Drain. Place on a towel and pat them dry. Cut all but the smallest leaves lengthwise. Set aside.
• 2

  Add the oil in a wok or large skillet and place over medium heat. Heat until the oil shimmers. Add the garlic and stir fry for just a couple of SECONDS. Add the bok choy and stir to coat. Cook for 5-6 minutes, stirring frequently so it all cooks evenly.
• 3

  When still a little crisp, add the salt, sugar, and chicken broth. Continue cooking until the broth nearly evaporates - just a few minutes. Finish with a splash of the sesame oil, stir, and serve immediately.
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