Spicy Garlic Bok Choy (Print Version)
# Ingredients:
→ Main
01 -
1 pound of baby bok choy (or regular bok choy, cabbage, yu choy sum, baby Chinese broccoli)
02 -
1 tablespoon of a neutral oil like vegetable oil
03 -
8 garlic cloves, finely chopped
04 -
1/3 cup of water
→ Spicy Sauce
05 -
1 1/2 tablespoons of chili crisp or chili oil
06 -
1 tablespoon soy sauce (not low-sodium)
07 -
1/2 tablespoon of Shaoxing wine (or substitute with chicken broth or dry sherry)
08 -
1 teaspoon of toasted sesame oil
09 -
1/4 teaspoon of sugar
# Instructions:
01 -
Cut baby bok choy in half, rinse thoroughly with cool water, and pat dry or leave to drain.
02 -
Mix the spicy sauce ingredients in a small bowl. Set it aside for later.
03 -
Warm up the neutral oil in a big pan over medium-low heat, then toss in the garlic and let it cook about 10 seconds or until it smells amazing.
04 -
Turn the heat up to medium-high. Stir in the bok choy with water and cook while stirring for 2–4 minutes or until slightly soft.
05 -
Pour the prepared sauce over the vegetables, mix them together, turn off the heat, and it's ready to eat!
# Notes:
01 -
Feel free to use other Asian greens instead of bok choy.
02 -
For a non-alcoholic choice, swap Shaoxing wine with chicken broth.
03 -
Add more or less chili oil depending on how spicy you want it!