You'll see in the picture below that I didn't cut the stalks of the bok choy. I totally missed that step! Whoops. I think it really would help in the stir-frying of the dish.
Ingredients:
12 ounces baby bok choy
1/4 cup chicken broth
1 tablespoon rice wine
2 teaspoons soy sauce
1/4 teaspoon cornstarch
1 tablespoon peanut oil
3 medium garlic cloves, smashed
1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
1. Trim 1/4 inch from bottom of bok choy. Separate bok choy and cut stalks into 2 inch pieces.
2. In a small bowl combine broth, rice wine, soy sauce, and cornstarch.
3. Heat wok and then swirl oil in around the sides of the wok. Stir-fry 10 seconds. Add bok choy, salt, and sugar. Stir-fry for 3-5 minutes, or until bok choy reaches desired tenderness. Restir broth mixture and swirl into wok. Stir-fry 1 minute.
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