Garlic Bok Choy Spicy (Print Version)

# Ingredients:

→ Main

01 - 1 tablespoon of neutral-flavored oil, like vegetable oil
02 - 1/3 cup water
03 - 8 garlic cloves, chopped up finely
04 - 1 pound of baby bok choy (or switch it up with regular bok choy, napa cabbage, yu choy sum, or baby Chinese broccoli)

→ Spicy Sauce

05 - 1 tablespoon of regular soy sauce (don’t use the low-sodium kind)
06 - 1/4 teaspoon sugar, just to balance flavors
07 - 1/2 tablespoon of Shaoxing wine (you can swap it for dry sherry or chicken stock if needed)
08 - 1 teaspoon of toasted sesame oil for that nutty kick
09 - 1 1/2 tablespoons of chili oil or chili crisp sauce

# Instructions:

01 - Slice the bok choy in half, wash it well under cold water, and let it air-dry or pat dry with a towel.
02 - Throw all the spicy sauce ingredients into a little bowl and whisk them together. Put it aside.
03 - Heat up the oil over medium-low in a big pan. Toss in the garlic and cook for about 10 seconds, just until it's fragrant.
04 - Crank the heat to medium-high, stir in the bok choy with the water, and keep stirring for 2–4 minutes until it starts to soften a bit.
05 - Drizzle the sauce over the veggies, stir it all up to coat, turn off the heat, and you're good to go!

# Notes:

01 - You can swap bok choy for other kinds of Asian greens.
02 - Don’t use alcohol? Just replace Shaoxing wine with chicken broth.
03 - Adjust the chili oil quantity to match your spice preference!

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