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.