– makes 8 servings –
adapted from the November 2007 issue of Gourmet Magazine
Active time: 35 min
Start to finish: 35 min
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
A well-seasoned 14-inch flat-bottomed wok with a lid
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. Add garlic and stir-fry until pale golden, 5
to 10 seconds. 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. Stir broth
mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and
cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4
minutes. Stir in sesame oil, then transfer to a serving dish.
Cook’s note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.