Three Minute Baby Bok Choy Recipes

Steps:

• Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
• Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Steps:

• Make the sauce: combine all the sauce ingredients in a small bowl; stir to dissolve cornstarch.
• Put a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
• Add in the garlic; cook, stirring until fragrant, about 10 seconds.
• Add in the bok choy; stir-fry until tender-crisp, 1 ½-2 minutes.
• Add in the sauce; cook/stir until the sauce thickens slightly and lightly coats the bok choy, about 30 seconds.
• Serve immediately.