Ingredients

• 1 lb bok Choy
• ¼ cup chicken broth
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons soy sauce
• ¼ teaspoon cornstarch
• 1 tablespoon vegetable oil
• 3 garlic cloves, smashed or minced
• 1 slice ginger, smashed or minced
•  Salt to taste
• ¼ teaspoon sugar

Directions

 

1. Trim off the bottoms and separate into stalks. Rinse and drain. Cut crosswise into 2-inch pieces.
2. Combine the broth, rice wine or sherry, soy sauce,  and cornstarch in a small bowl.
3. Heat a wok over high heat. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant.
4. Add the bok choy, sprinkle with salt and the sugar, and stir-fry for about 30 seconds.
5. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender.
6. Remove from the heat and serve.