Stir-fried Bok Choy 2

Stir-fried Bok Choy 2 Ingredients

11 ounces bok choy	1 tsp. cornstarch
1 Tbs. plus 1 tsp. chicken stock as required	1/4 tsp. Splenda sugar substitute
2 tsp. oyster sauce	2 tsp. vegetable oil
1 tsp. Low sodium soy sauce	2 clove garlic crushed and peeled

Instructions for Stir-fried Bok Choy 2

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tsp. vegetable oil and 1 clove garlic, and stir-fry 10 seconds, or until garlic is fragrant. Add the remaining 1 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

Main Ingredient: CabbageCuisine: Chinese

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