Stir-Fried Bok Choy in Garlic Oil
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
salt
|
|
| 4 | each |
garlic cloves
lightly crushed and peeled |
|
| 1 ½ | pounds |
bok choy
cut into 1 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
peanut oil
|
|
| 5 | ml |
salt
|
|
| 4 | each |
garlic cloves
lightly crushed and peeled |
|
| 680.4 | g |
bok choy
cut into 1 inch pieces |
|
Directions
Heat the wok over a high flame for 1 minute.
Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and bok choy.
A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn.
Use enough oil to coat the vegetables thinly but thoroughly.
This may be prepared in advance and served cold.
