Sautéed Baby Bok Choy with Chili-Garlic Sauce
Soy sauce and chili-garlic sauce add plenty of flavor to tender baby bok choy.
Gather Your Ingredients
Key Equipment
Before You Begin
If using heads larger than 2 ounces each, quarter them instead of halving. We spin the bok choy dry after washing to avoid adding too much water to the pan.
Instructions
1.
Combine 1 teaspoon oil and garlic in small bowl; set aside. Whisk soy sauce, chili-garlic sauce, sugar, and cornstarch together in second small bowl; set aside.
2.
Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add bok choy and water and immediately cover. Cook, covered, shaking pan occasionally, for 2 minutes. Remove lid, toss bok choy, and then push bok choy to sides of skillet. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 20 seconds. Stir garlic mixture into bok choy and continue to cook, stirring constantly, until all water has evaporated, stems are crisp-tender, and leaves are wilted, 1 to 2 minutes longer. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and coats bok choy, about 15 seconds. Transfer to platter and serve.
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