Found on Made with Lau

Ingredients

• 1 pound Bok Choy
• 2 cloves Garlic
• 2 tbsp corn oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp chicken bouillon (optional)

Instructions

• Wash Bok Choy
  • Peel away each individual stem, and toss them into a bowl of large water
  • Scrub your fingers along the bottom of each stem closest to the root. Dirt usually accumulates here.
  • Rinse under running water.
  • If you have time, my parents like to soak the bok choy in water for 30 minutes
• Dry and trim Bok Choy
  • Drain the bok choy (1 lb) in a colander, and lay them flat onto a towel. It’s important that we dry them before stir-frying.
  • We’ll be trimming the bok choy by cutting the stems in half length-wise.
  • We can also optionally separate the leaves from the stalk. Sometimes my dad prefers to cook the stalks first, and then the leaves.
• Mince garlic, heat wok and oil
  • Heat the wok on high heat for 2-3 minutes.
  • While the wok heats up, we’ll mince some garlic (2 clove).
  • Then, add corn oil (2 tbsp) until the oil is shimmering, or forming ripples across the surface.
  • It’s important that the wok and oil get sufficiently hot.
• Cook garlic, bok choy
  • Add the minced garlic, and then the bok choy stalks a few seconds later. Then, add the rest of the bok choy.
  • We’ll be cooking everything for 6-8 minutes. We’re looking for the stalks to soften a bit and the leaves to turn a more deep, vibrant green.
• Add flavors and plate
  • Right before we finish cooking, we’ll add our salt (0.50 tsp), sugar (0.50 tsp), and chicken bouillon (0.50 tsp) (optional).
  • Especially for the salt and chicken bouillon, it’s important to add this at the very end before plating, since they’ll instantly start causing the bok choy to release moisture.
  • To stop the bok choy from overcooking, we’ll want to transfer them onto a plate immediately.