Pak Choi aus der Pfanne (einfach nach chinesischer Art)

Zutaten

• 1 lb (450 g) bok choy (rinsed and drained well)
• 2 tbsp cooking oil
• 4 garlic cloves (minced)
• 1/2 tsp chicken bouillon powder
• 1/4 tsp salt
• 1/2 tsp ginger paste
• 1/2 tsp cornstarch
• 1 tsp sesame oil
• 3 tbsp water

Zubereitung

1. 1

   Pat bok choy dry to avoid splatter and watery sauce. If the bok choy is large, slice it lengthwise through the stem to halve it, then gently pull it apart into bite-sized pieces. For extra-thick stalks, quarter them as needed.

2. 2

   To make the sauce, mix together chicken bouillon powder, salt, ginger paste, cornstarch, sesame oil, and a splash of water; set aside.

3. 3

   Heat oil in a pan over medium-high heat. Add minced garlic and stir it briefly for 2-3 seconds. Then add the bok choy and stir-fry for a minute or two until it starts to barely wilt and soften. Stir-fry fast—don’t let garlic burn or bok choy overcook.

4. 4

   Pour in the sauce. The bok choy will release its moisture, and the cornstarch in the sauce will slightly thicken everything into a silky glaze. Transfer to a serving plate and enjoy it hot!