← Nouns Cooking · Chinese

Ingredients

• 450 g baby bok choy, halved or quartered lengthways, washed well
• 2 tbsp neutral oil
• 4 cloves Garlic, finely chopped
• ½ tsp Salt
• ½ tsp Sugar
• ¼ tsp White pepper
• 1 tsp Cornflour (cornstarch) (optional)
• 2 tbsp Water

Method

1. Shake the bok choy as dry as you can after washing, checking between the stems for grit.
2. Heat the oil in a wok over medium heat and fry the garlic for about 30 seconds, until fragrant and only just golden.
3. Turn the heat to high, add the bok choy and toss to coat. Add the salt, sugar, white pepper and water, then stir-fry for 2–3 min, until the leaves wilt and the stems are just tender but still snap.
4. If you want a glossy finish, stir the cornflour into 1 tbsp extra water, add it to the wok and toss for 30 seconds until the juices thicken. Serve at once.

Tips

• The same method works for choy sum, gai lan, spinach or lettuce: just adjust the cooking time.
• For a deeper flavour add 1 tbsp oyster sauce at the end (no longer vegetarian or gluten-free).

Sources

Written in our own words after cross-checking these recipes:

Sift & Simmer Made With Lau