Prep 15 mins
Cook 8 mins
I found this one in a book. It looked very good because I love garlic.
- 1 teaspoon vegetable oil
- 4 garlic cloves, minced
- 2 lbs bok choy
- 2 teaspoons cornstarch
- 3 tablespoons chicken broth
- Fry garlic in oil till brown.
- Add bok choy cook 2-3 minutes.
- Add broth and corn starch; boil and reduce heat.
This one might need expanded instructions. I made the best assumptions I could, but it didn't work out for me. I used the green and the white parts of the bok choy, sliced thin. I didn't seem to have enough liquid - should there have been moisture from the bok choy? I had to double the broth to get enough to sort of boil in the bottom of the pan and steam the bok choy. (I assumed the "reduce heat" meant "reduce heat and simmer".) Also, this wasn't really enough garlic to give much flavor to the quantity of greens, especially fried all the way to brown.