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Ingredients
- 1/3 cup chicken broth
- 1 tablespoon soy sauce
- 1 ½ teaspoons cornstarch
- 3 tablespoons peanut or vegetable oil
- ¼ cup thinly sliced garlic (8 cloves)
- 2 lb baby bok choy, halves lengthwise
- 2 teaspoons Asian sesame oil
Directions
- Stir together broth, soy sauce, cornstarch, and ½ teaspoon salt until cornstarch ha dissolved.
- Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of woke, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds.
- Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leave are bright green and limp, 2 to 3 minutes total.
- Stir broth mixture, then pour into woke and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 8 servings | |
| Calories 53 | |
| Calories from Fat 28 | 53% |
| Total Fat 3.15g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 303mg | 9% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.39g | 1% |
| Protein 2.92g | 5% |
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