Baby bok choy and snow peas only take a couple of minutes to cook, and steaming them in a light broth makes the dish so much better. Instead of heating up your wok or pan hot first, you’ll warm up the oil WITH the garlic and ginger. As the oil heats up, it gently fries the aromatics, releasing its flavors into the oils. Basically, you’re infusing the oil with as much flavor as you can prior to adding and frying the vegetable. This method will also prevent you from burning your garlic and ginger too! Once the oil heats up enough to add the vegetables, you’ll toss the vegetables and roll ’em around in the beautiful garlicky-gingery oil to coat every single leaf. A splash of light stock or water will create enough steam to cook the vegetables.
- Yield: 4 Servings
- 1 tablespoon high-heat cooking oil
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- ¾ lb (350 g) baby bok choy, leaves separated
- ½ lb (250 g) snow peas
- ½ cup (125 ml) store-bought or homemade Mom’s Chicken Stock or Vegetable Stock or water
- 2 tablespoons oyster sauce
- ½ teaspoon sesame oil
- Add the cooking oil, garlic and ginger into a wok or large frying pan. Turn the heat to medium-high. As the oil heats up, the garlic and ginger will sizzle and infuse the oil with flavor. When the oil is hot (be careful not to burn the garlic and ginger) add the bok choy and the snow peas. Immediately toss to coat the vegetables in the garlic, ginger and oil.
- Stir-fry for 30 seconds. Add the stock or water and oyster sauce and bring to a boil. Cover and cook for 1 to 2 minutes until the bok choy is crisp-tender at the stem. Drizzle on the sesame oil and serve.