Bok choy is a common vegetable found in Chinese cooking. Being a dark green leafy vegetable with a slight bitter taste, it is best eaten cooked, fried or in soup. Garlic bok choy is a popular side dish served with many chinese influenced dishes in Malaysia. It also goes well with white rice or noodles.
- Fresh bok choy – 8 heads washed and cut in half
- Garlic – 4 cloves chopped
- Chicken stock – 1/2 cup
- Soy sauce – 1 tablespoon
- Corn flour – 2 teaspoons
- Black pepper – 1/2 teaspoon
- Vegetable oil – 1 tablespoon
- Lemon juice – 1 teaspoon
- Heat the vegetable oil and saute the garlic on medium heat until the garlic becomes fragrant.
- Add the bok choy and stir fry for about one minute.
- Add the corn flour, soy sauce and black pepper into the chicken stock and mix.
- Add the mixture to the bok choy and stir until the sauce thickens and the bok choy are tender.
- Add the lemon juice and stir.
- Serve with rice or noodles.