Sunday, September 16, 2012

Bok Choy With Garlic

I loved this recipe.  It could easily be a vegetarian one if you used vegetable stock.  I had an open beef stock and used it.  Bok choy is a bitter vegetable and my son complained about that.  I however didn't mind it's bitterness.,  I think this is not only a great side, but would be a tasty meatless main.  The crunchiness of the bok choy makes it feel more like a meal to me than just some side. We had this with the Bourbon Chicken.  It is a fast side and not your usual veggie.  I found that you really need a good dose of salt.  Without it, the dish was too bitter.


Bok Choy With Garlic
1/2 c  chicken stock or low-sodium broth
2 t  cornstarch
1 T  vegetable oil
2    garlic cloves,minced
2 lb bok choy—stems cut into 1-inch lengths,leafy tops left about 4 i
Salt and freshly ground pepper
1.In a bowl, whisk the stock with the cornstarch. In a large skillet,
heat the oil. Add the garlic and cook over high heat until fragrant,
20 seconds. Add the bok choy and stir-fry until the leaves start to
wilt, 2 minutes. Add the stock and cook, stirring, until slightly
thickened, 30 seconds. Remove the bok choy from the heat, season with
salt and pepper and serve.

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