STIR-FRIED SHANGHAI BABY BOK CHOY (for four)
1 tablespoon peanut oil
2 teaspoons Asian sesame oil
3 garlic cloves, peeled and finely sliced
1 teaspoon salt
1 pound Shanghai bok choy, or other baby bok choy (about 10 heads)
2 tablespoons low-salt chicken broth
1. Remove any bruised or withered outer leaves from the bok choy . Trim 1/8 inch from the bottom of each bok choy, then cut each head into quarters (if the bok choy are very small, halve them or, if they are tiny, leave them whole). Wash the bok choy in several changes of cold water and dry them in a colander or salad spinner until they are dry to the touch.
2. Heat a wok or large frying pan over high heat until it is hot. Swirl in the two oils, and when they are very hot and slightly smoking, toss in the garlic and the salt. Stir-fry the mixture for 15 seconds. Then quickly throw in the bok choy. Stir-fry until the leaves are bright green and just limp, 1 to 2 minutes. Pour in the chicken stock or water and continue to stir-fry until vegetables are crisp-tender, about 1 minute.
adapted from Ken Hom, Easy Family Recipes from a Chinese-American Childhood