STIR-FRIED SHANGHAI BOK CHOY

Yield: 10 portions

Ingredient Amount

Shanghai Boy Choy 2 lb. (10 pieces)

Vegetable oil as needed

Garlic cloves, sliced thinly NOT MINCED 8 cloves

Kosher salt as needed

Sugar as needed

Method

1. Cut bok choy lengthwise in half or quarters depending on size. Score core to promote even cooking.

2. Blanch bok choy in boiling salted water, shock, drain well.

3. To finish bok choy- Place oil and sliced garlic into cool wok, turn on heat to low, and slowly toast garlic to pale golden.

4. Quickly add the bok choy, raise heat to high, stir-fry to complete cooking process, add small amount of water to wok if needed to keep garlic from burning, season with salt and sugar.