Stir Fried Shanghai Baby Bok Choi + Garlic
I use so much garlic in my cooking because not only does it add so much flavor but the health benefits are a great added bonus. With Zulay Kitchen's Garlic Press with Soft Easy-Squeeze Ergonomic Handle makes prepping garlic for stir fry so much faster and easier.
The power of garlic has been linked to strengthening the immune system, regulating blood sugar, reducing blood pressure and improving cholesterol levels to name a few. Couple that with the dark green leafy vegetable, bok choy, and you have a powerhouse of health benefits.
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This is one of my favorite veggie side dishes to make because it's so easy, simple ingredients, great crunchy texture and a light flavor that makes it a perfect accompaniment to main dishes such as roasted chicken, steamed fish, etc.
2-4 Servings Family Style Sharing, Approx. 15 Mins
What You'll Need
1lb Shanghai Baby Bok Choy Note: You can use regular baby bok choy or full size bok choy as well. When using full size bok choy you may want to separate the stems from the leafy parts to cook evenly.
5 Garlic Cloves, minced (approx 2 Tbsp of garlic)
4-6 Wood Ear Mushrooms (soaked in warm water for 10 mins, and sliced)
1 Tbsp of Oil (use a high heat point oil such as vegetable, corn, peanut or grapeseed)
½ tsp Sugar
¼ tsp Salt
⅛ tsp Black Pepper
1 Tbsp Oyster Sauce
1 tsp Light Soy Sauce
½ tsp Sesame Oil
2 Tbsp Water
All You Need To Do
Heat your wok up with oil and add garlic. Stir it until the oil becomes fragrant and garlic becomes slightly golden.
Add Bok Choy. Give it a little stir until the leaves are slightly wilted about 1-2 mins.
Add your mushrooms.
Add sugar, salt, pepper, oyster sauce, lite soy sauce, sesame oil and water.
Stir all of the ingredients together until thoroughly combined for 2-3 mins until the stems are slightly wilted and slightly transparent.
Cover for about 1 min.
Serve and enjoy!
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