Stir-Fried Baby Bok-Choy with Garlic

Bok-Choy can be wash, dried and halved 1 day ahead.
Chill, wrapped in paper towels, in a sealed bag.

Ingredients:

• 1/3 cup reduced-sodium chicken broth
• 1 TB soy sauce
• 1 1/2 tsp cornstarch
• 3 TB peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 Bok-Choy, halved lengthwise
• 2 tsp Asian sesame oil

Preparation:

In a well seasoned 14" flat bottomed wok with a lid - Stir together broth, soy sauce, cornstarch, and 1/2 tsp salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, and then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5-10 seconds. Add half of Bok-Choy and stir-fry until leaves wilt, about 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid an cook stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.