Bok choy is another one of my favorite vegetables. This is my standard spec for preparing bok choy -- simple and delicious.
Active Time: 15 min
Total Time: 15 min
> bok choy
> garlic
> oil, salt, Sichuan pepper
1. Prep: separate the stalks from the leaves, separate each individual stalk, and cut the stalks into manageable pieces if necessary. Thoroughly wash. Peel and roughly chop 3-4 cloves of garlic.
2. Heat oil in a large wok until very hot. Stir-fry the stalks for a couple of minutes.
3. Add the garlic and leaves. Once the leaves shrink in size, add salt and Sichuan pepper.
4. Continue to stir-fry until fully cooked, about 5-8 minutes. Serve and enjoy!
> Don't overcrowd your wok. Doing so will significantly increase the water content and lead to steaming as opposed to stir-frying, like what happened in the picture above.
> I prefer my bok choy to be mostly dry and just barely starting to get a touch of caramelized color. A subtle charred/caramelized flavor adds so much depth to the dish, but too much can overpower it. To achieve this, make sure your flame is sufficiently high and you don't overcrowd the wok.