INGREDIENTS
4 TBSP Butter or Olive Oil, Divided
⅓ C Chicken Broth
1 TBSP Soy Sauce
1½ TSP Corn Starch
3 TBSP Vegetable Oil
¼ CUP Garlic, Thinly Sliced
(Roughly 8 Cloves)
⅓ C Chicken Broth
1 TBSP Soy Sauce
1½ TSP Corn Starch
3 TBSP Vegetable Oil
¼ CUP Garlic, Thinly Sliced
(Roughly 8 Cloves)
1 Head of Bok Choy
(Sliced lengthwise down middle)
2 TSP Sesame Oil
Salt, to taste
STEPS
1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side.
3. Add garlic and stir-fry until pale golden, 5 to 10 seconds.
4. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
5. Stir broth mixture, then pour into wok and stir-fry 15 seconds.
6.Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes.
7. Stir in sesame oil, then transfer to a serving dish.
3. Add garlic and stir-fry until pale golden, 5 to 10 seconds.
4. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
5. Stir broth mixture, then pour into wok and stir-fry 15 seconds.
6.Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes.
7. Stir in sesame oil, then transfer to a serving dish.
TIPS
1. Adding chopped mushrooms to this stir fry can make the dish a little heartier.
2. Add your choice of meat to make a complete meal.
3. Serve stir-fry over your favorite noodle dish.
3. Serve stir-fry over your favorite noodle dish.
Recipe adapted from:
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