[ratings]

In the mood for a quick meal? Try this southern Chinese dish which is flavorful. Did we mention it’s also vegan?

Total time: 10 minutes

Ingredients

• 3 tablespoons olive oil
• 1 large clove garlic (finely chopped)
• 1 tablespoon hot chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons Chinese cooking wine
• 5-6 heads of baby bok choy (cleaned and separated)

Directions

1. Heat wok on high temperature. When wok is moderately hot add olive oil and wait until oil is hot. Usually, we like to test the temperature by putting the tip of a pair of wooden chop sticks into the oil. You’ll see the chop sticks sizzle if the oil is hot enough.
2. Add the garlic and let it cook for 10 seconds while stirring. Add bok choy and stir briefly.
3. Add chili sauce and soy sauce and stir into bok choy. Cook for about 4 minutes or until tender, stirring occasionally. Add the cooking wine about 1 minute before serving.

Cook’s Notes

Depending on the selection in your local market, you may find bok choy with green stems and/or white stems. Green stems tend to be crisper than the white stemmed bok choy. For this recipe we prefer to use the green stemmed bok choy for it’s crunchiness, though if you prefer a more tender vegetable go with the white stemmed bok choy, which also requires less time to cook.

We also recommend