Chinese garlic bok choy


Adapted from Steamy Kitchen

bok choy, separated into leaves
1-2 cloves of garlic
sesame oil
broth/rice wine

Soak bok choy in cool water, to clean off dirt. Grate some ginger, smash and mince some garlic. Fry the garlic and ginger in a little vegetable oil in a hot wok, then add the bok choy quickly. It will spatter a bit, so guard yourself. Add a sprinkle of salt and dash of sesame oil. After the sputtering dies down a bit, add the rice wine, and and cover. Cook for one minute, then serve immediately.

I ate mine with some brown and white rice, and a fried soy sauce egg!



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