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Preheat 1 to 2 tablespoons peanut oil in a wok or large pan until rippling. Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt.
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By Salsabroad
Houston, TX Hom...
on June 13, 2012
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No amounts of garlic and ginger...lol
By griff789
Duluth, GA
on December 15, 2010
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Very good. But, I added some red pepper flakes to spice it up a little more.
By beckydono_10797892
San Francisco, CA
on January 19, 2010
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My personal recipe for garlic vegetables is: 1 tbsp peanut oil (this is critical, you won't get the same richness of flavor without it, 2 heaping tsp garlic, 1/4 c rice wine, 1 tsp sugar. Heat the peanut oil on medium (be careful, it gets hotter than regular oil, and saute 1tsp garlic for ~1-2 min until fragrant (be careful not to burn!!. Add vegetables. Cook vegetables until 3/4 finished (probably ~5 min, then add rice wine, sugar, and remaining garlic. Stir until vegetables finished (probably ~2 min more.
I love this recipe with bok choy, spinach, watercress, snow peas, pea shoots, chinese broccoli, and other Chinese green vegetables. You want to have the vegetables a little more on the well done side than usual - soft rather than crunchy, but not mushy. Spinach & bok choy soak the flavor from the sauce up nicely. I love garlic so this might also be too strong for some.
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