Bok Choy Stir Fry

Bok choy, bean sprouts, and snow peas stir-fried together and finished with a light, glossy glaze made from chicken bouillon, cornstarch, and a touch of sugar. Three vegetables, one wok, and you’ve got a side dish that pairs with practically anything.

All three vegetables go into the hot oil at the same time, which keeps this fast and uncomplicated. Five to seven minutes of stir-frying over high heat is the sweet spot. The bok choy stalks should still have crunch, the bean sprouts should be barely wilted, and the snow peas should snap when you bend them.

The glaze comes together separately: cornstarch, bouillon powder, and sugar mixed with water. Pour it over the stir-fried vegetables and keep tossing until the sauce thickens into a shiny coating. This happens in about 30 seconds. The cornstarch sets fast, so have everything ready before you add it.

Kitchen Tips

• Get the oil smoking hot before adding the vegetables. High heat is what gives stir-fry that slightly charred, smoky flavor without making things soggy.
• Add the salt with the vegetables, not at the end. It draws out a small amount of moisture that helps create steam for even cooking.
• Mix the cornstarch slurry right before adding it. Cornstarch settles quickly and a separated slurry makes lumpy sauce.
• Serve immediately. Stir-fried vegetables lose their crunch fast as they sit.

Variations

• Garlic ginger: Add minced garlic and grated ginger to the oil before the vegetables for a more aromatic base.
• With protein: Toss in sliced chicken breast or shrimp before the vegetables to turn this into a main dish.