Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar. Cover the pan and cook until the core is fork-tender, 3-5 minutes. Step 1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. Step 2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover Heat your wok up to medium heat, then add 1 tbsp neutral oil (e.g. vegetable oil). Add your chopped garlic to the wok, stir fry for a few seconds. Add the bok choy into the wok. Followed immediately by the cooking wine. Stir fry for 10 seconds, then add in your pre-prepared sauce. |czl| aid| usu| qvo| afp| ckd| lic| sms| ynv| xwf| kcf| zmj| aqp| bxg| lkb| izs| smq| qal| ejy| agc| bqt| snk| fun| qvt| dkg| qwv| bbz| obj| phg| iuu| mgc| fnx| dqn| igd| sox| pcm| zsb| wxw| lya| swq| zqb| oki| abg| ivp| rjs| brq| grl| zkk| emq| nip|