Boistfort Valley Farm
Community Supported Recipe Box

Stir-Fried Baby Bok Choy with Garlic Flowers

ingredients

  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons peanut or vegetable oil
  • a handful of garlic flowers, ends trimmed, thinly sliced
  • 1 bunch bok choy, quartered lengthwise
  • 2 teaspoons Asian sesame oil

procedure

dish: main
season: summer

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

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 briefly, 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.

Adapted from Gourmet, November 2007, Lillian Chou

BoistfortValleyFarm.com/recipes