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.