Garlic Bok Choy Spice (Print Version)

# Ingredients:

→ Main

01 - 1/3 cup water
02 - 8 garlic cloves, minced
03 - 1 tablespoon neutral cooking oil (like vegetable oil)
04 - 1 pound baby bok choy (or swap for cabbage, regular bok choy, baby broccoli, or yu choy sum)

→ Spicy Sauce

05 - 1/4 teaspoon sugar
06 - 1 teaspoon toasted sesame oil
07 - 1/2 tablespoon Shaoxing wine (or use dry sherry, or chicken broth if needed)
08 - 1 tablespoon soy sauce (full sodium works best)
09 - 1 1/2 tablespoons chili crisp or chili oil

# Instructions:

01 - Rinse the bok choy under cold water, slice each one in half, and either pat it dry or let it drain.
02 - Combine all the spicy sauce ingredients in a small bowl, then set it aside.
03 - Heat up a big frying pan on medium-low, pour in the oil, then toss in the chopped garlic and cook for about 10 seconds or until fragrant.
04 - Raise the heat to medium-high, add the bok choy, pour in the water, and stir as it cooks for 2–4 minutes until it just starts to soften.
05 - Drizzle the sauce over the cooked vegetables, stir well until combined, turn off the stove, and serve warm.

# Notes:

01 - Swap bok choy with similar Asian greens if you'd like.
02 - Chicken broth works great as a Shaoxing wine substitute if you're avoiding alcohol.
03 - Customize the spice level by adjusting the chili oil to your taste.

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