Ingredients
½cupchicken stock,or low-sodium broth
2tspcornstarch
1tbspvegetable oil
2clovesgarlic
2lbsbok choy
salt and freshly ground pepper,to taste
Preparation
In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat for 20 seconds until fragrant.
Add the bok choy and stir-fry for 2 minutes until the leaves start to wilt. Add the stock and cook, stirring, for 30 seconds until slightly thickened.
Remove the bok choy from the heat, season with salt and pepper, and serve.
