450 grams bok choy (or any
other green Chinese vegetables-Cos Lettuce can also be used)
1 teaspoon salt
4 tablespoons vegetable oil
2 teaspoons finely chopped
1/2 teaspoon sugar dissolved in
1 tablespoon water
Cut the bok choy into 2.5 cm (1 inch)
long pieces. You may reduce the size of the tougher sections to ensure
uniform cooking. Cover with water, add the salt and leave to soak for
10 minutes. Remove from the water and allow to drain thoroughly.
Heat the oil in a wok until smoking.
Add the garlic, stir fry for a few seconds to flavour the oil. Add the
greens, sugar and water. Stir fry for 1-2 minutes or until the colour
changes to transparent green. Transfer to a hot serving dish and serve
Ideal to eat with fried rice.
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