• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) chicken stock or low-sodium broth

  2. 2 teaspoon(s) cornstarch

  3. 1 tablespoon(s) vegetable oil

  4. 2 clove(s) garlic , minced

  5. 2 pound(s) bok choy , stems cut into 1-inch lengths, leafy tops left about 4 inches long or baby bok choy left whole

  6. Salt

  7. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper, and serve.


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