Ingredients:
– ½ pound baby bok choy
– 2 teaspoons canola or vegetable oil
– 2 cloves garlic, minced
– ½ tablespoon soy sauce
– ½ tablespoon Chinese mushroom sauce
– Sesame seeds for garnish
– Salt and pepper
– Optional: Crushed red pepper flakes to taste
Instructions:
1. In a large pot, bring salted water to a boil. Prepare a bowl of ice water. Once boiling, add the baby bok choy and cook for about a minute. Remove the bok choy from the pot and immediately transfer it to the ice bath to halt the cooking process. Once cooled, drain the bok choy and pat dry using a clean towel or paper towels.
2. Heat the canola or vegetable oil in a skillet over high heat. Add the minced garlic and stir-fry for approximately 30 seconds until it becomes fragrant.
3. Add the blanched baby bok choy to the skillet, tossing it in the oil and garlic. Stir and cook until it begins to lightly brown, which usually takes about 2 to 3 minutes.
4. Pour in the soy sauce and Chinese mushroom sauce, ensuring the bok choy is evenly coated. Stir continuously and cook for an additional minute.
5. Transfer the cooked baby bok choy to a serving dish. Season with salt and pepper to taste. Sprinkle sesame seeds over the top for a delightful garnish.
6. For an added kick, optionally sprinkle with crushed red pepper flakes according to your preferred level of heat.
Enjoy the deliciously tender Baby Bok Choy with Soy Sauce and Garlic as a flavorful side dish or a standalone delight!