Chili Garlic Bok Choy

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• Step 1

  Wash the baby bok choy and peel off any outer leaves. Slice the stems in half lengthwise and drain/pat dry. Set in a large bowl.

  • 1.5 lb baby bok choy, washed, outer leaves removed (680 g)
• Step 2

  Chop the garlic cloves and set aside.

  • 10 clove garlic, chopped (30 g)
• Step 3

  Heat the neutral oil in a pan over high heat until shimmering. Add the garlic and cook just until fragrant (about 10 seconds).

  • 1 tbsp neutral oil (14 g)
  • 10 clove garlic, chopped (30 g)
• Step 4

  Add the bok choy stems first; stir-fry for about 30 seconds, then add the leaves and keep stirring for 1-2 minutes until crisp-tender and lightly browned.

  • 1.5 lb baby bok choy, washed, outer leaves removed (680 g)
• Step 5

  Season with kosher salt, sugar and MSG and stir until the liquid released from the bok choy has mostly evaporated and the pieces start to brown (about 1 minute).

  • 1 tsp kosher salt (6 g)
  • ½ tsp sugar (2 g)
  • ¼ tsp msg (1 g)
• Step 6

  Drizzle in the chili oil and toss everything together briefly. Serve immediately.

  • 2 tbsp chili oil (28 g)