Susie Middleton’s Stir-Fried Baby Bok Choy

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Directions

Cut the bok choy lengthwise into quarters if very small (2 ounces), and into six pieces if larger (3 ounces). (There’s no need to trim any of the stems.) Wash them well by swishing them in a bowl of tepid water, and spin them dry.

Set a serving dish on your counter. I like a white oval for this.

In a small bowl, combine the soy sauce, orange juice, brown sugar, sesame oil, chili-garlic sauce and whisk well. Add the cornstarch and whisk until dissolved.

In a large (12-inch) nonstick stir-fry pan, heat the peanut oil over medium heat. When the oil is hot (it will loosen up), add the garlic slices and the bok choy. Season with 1/4 teaspoon salt and turn the heat to high. Using tongs, toss the bok choy with the oil to coat and to distribute the garlic slices.

Cook, flipping the bok choy with tongs and spreading it out occasionally so that all the stems have some contact with the pan as they cook, and so that the garlic does not all gather on the bottom of the pan, until all of the bok choy stems are browned in parts (the leaves will be well-wilted and browned), 5 to 7 minutes. (If your stove runs very hot or the garlic is burning after the first few minutes, turn the heat down to medium-high.) Take the pan off the heat, pour the sauce into the pan, and stir immediately as it thickens up. Toss well and quickly transfer the vegetables, sauce and garlic to the serving platter. (The garlic will be very brown—some folks like it, some don’t, so push aside if you like!) Garnish with chopped fresh cilantro if desired.