stir-fried baby bok choy (chao xiao bai cai)

Mary Kate, her roommate Lauren, and I went to a dinner party a few weeks ago at our friends' Yoje and Sergio's apartment. Yoje cooks great southern-style Chinese food and she made a bunch of dishes using in-season ingredients. Yoje knows Mary Kate loves lotus root so she stir-fried some with fermented bean sauce. She also made crispy snap peas, and stir-fried baby bok choy with garlic and oil.  Everything was wonderful, but the baby bok choy really stood out.  I'm used to cooking with bok choy, slicing it up and putting it in soups and stir-fries, but I rarely think to use it's smaller cousin baby bok choy.  The flavor is slightly sweeter than regular bok choy, and as vegetables go, it's pretty darn cute.  Lauren is a vegetarian and was particularly impressed with the baby bok choy and vowed to make it for herself at home.  Well, here you go Lauren.  Here's our recipe for Stir-Fried Baby Bok Choy, 炒小白菜 (chao xiao bai cai).  For a lighter taste, feel free to just stir-fry it with oil and a little salt.

-Nate

Stir-Fried Baby Bok Choy

2 tablespoons vegetable oil

6 cloves garlic, sliced

1 lb. baby bok choy, halved lenghthwise

1 tablespoon light soy sauce

1/3 cup chicken stock

1/2 teaspoon salt

Heat the vegetable oil in a wok over high heat until it is very hot.  Add the garlic and stir-fry for 30 seconds.  Add the bok choy and stir-fry for 2 minutes, or until the leaves begin to wilt. Stir in the soy sauce and chicken stock. Cover with a lid and cook, stirring occasionally for for 4 minutes, or until the bok choy is tender.