Stir-Fried Bok Choy in Garlic Oil

Four ingredients. One wok. This is Chinese vegetable cooking stripped down to its essence. Bok choy cut into one-inch pieces hits a screaming hot wok with peanut oil, crushed garlic, and salt. In minutes, the stems turn crisp-tender and the leaves wilt into silky, garlicky greens.

The wok needs to be blazing hot before the oil goes in. That intense heat is what gives stir-fried vegetables their characteristic seared flavor and bright color. A lukewarm pan steams the bok choy into a limp, dull mess.

Don’t be shy with the peanut oil. A common mistake in stir-frying vegetables is using too little oil, which causes them to burn and stick instead of searing and sliding. The oil should coat every piece thinly but completely.

Kitchen Tips

• Crush the garlic cloves lightly rather than mincing them. Whole crushed cloves release their flavor into the oil without burning as quickly as minced garlic does at high heat
• Cut the bok choy into uniform one-inch pieces so the thick stems and thin leaves cook more evenly
• Peanut oil has a high smoke point, which is why it’s the right choice here. Other oils like olive oil or butter would burn at wok temperatures
• This works served cold too. Let it cool to room temperature for a refreshing side dish alongside grilled meats

Variations

• Sesame finish: Drizzle sesame oil and a splash of soy sauce over the finished dish for a nuttier, saltier flavor
• Chili garlic: Add a teaspoon of red chili flakes with the garlic for a spicy kick
• Baby bok choy: Use whole halved baby bok choy for a more dramatic presentation