Stir-fried Baby Bok Choy with Golden Garlic and Silky Sauce
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 90.1
- Total Fat: 9.0 g
- Cholesterol: 0.1 mg
- Sodium: 87.5 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.0 g
- Protein: 1.5 g
View full nutritional breakdown of Stir-fried Baby Bok Choy with Golden Garlic and Silky Sauce calories by ingredient
Introduction
From Susie Middleton's "Fast, Fresh, & Green." I may try filming the bottom of the pan with less peanut oil next time I make it. From Susie Middleton's "Fast, Fresh, & Green." I may try filming the bottom of the pan with less peanut oil next time I make it.Number of Servings: 3
Ingredients
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12 oz. baby bok choy (3-4 heads, each 6-7 inches long and 2 inches wide)
1 tbsp. oyster sauce
1 tbsp. low sodium chicken broth
1/2 tsp. cornstarch
2 tbsp. peanut oil
2 large or extra-large cloves of garlic, sliced very thinly crosswise
1/2 tsp. kosher salt
Directions
Cut the baby bok choy lengthwise into quarters if small, and into six pieces if larger. Wash them well by swishing them in a bowl of tepid water, and spin them dry. Put aside a serving dish on your counter.
In a small bowl, combine oyster sauce, broth, and cornstarch.
In a large nonstick stir-fry pan, heat the peanut oil over medium heat. When the oil is hot (it will loosen up), add the garlic slices and break them up. Cook, stirring, just until fragrant, about 30 seconds. Add the bok choy to the pan. Season with the salt and turn the heat up to high. Using tongs, toss the bok choy with the oil to coat and to distribute the garlic slices.
Cook, rotating and turning the bok choy with the tongs and spreading it out so that the garlic doesn't all gather on the bottom of the pan, until all of the bok choy stems are browned in parts (the leaves will be wilted and browned), 9-12 minutes. Remove the pan from the heat and, using a silicone spatula, immediately stir the sauce as you pour it into the pan. As soon as the sauce thickens and begins to coat the vegetables, transfer the bok choy and the sauce to the serving dish.
Serving Size: Serves 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user JENNIFERWINDHAM.
In a small bowl, combine oyster sauce, broth, and cornstarch.
In a large nonstick stir-fry pan, heat the peanut oil over medium heat. When the oil is hot (it will loosen up), add the garlic slices and break them up. Cook, stirring, just until fragrant, about 30 seconds. Add the bok choy to the pan. Season with the salt and turn the heat up to high. Using tongs, toss the bok choy with the oil to coat and to distribute the garlic slices.
Cook, rotating and turning the bok choy with the tongs and spreading it out so that the garlic doesn't all gather on the bottom of the pan, until all of the bok choy stems are browned in parts (the leaves will be wilted and browned), 9-12 minutes. Remove the pan from the heat and, using a silicone spatula, immediately stir the sauce as you pour it into the pan. As soon as the sauce thickens and begins to coat the vegetables, transfer the bok choy and the sauce to the serving dish.
Serving Size: Serves 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user JENNIFERWINDHAM.