|Prep time||30 minutes|
|Recipe Categories||Savor the Season Spring bok choy Autumn|
Golden fried shallot rings make this garlicky bok choy stand out.
- 1⁄4cvegetable oil
- 1⁄4lbshallots (about 3), thinly sliced crosswise and separated into rings
- 3⁄4tkosher salt
- 1clvgarlic, minced
- 3⁄4lbbaby bok choy, halved lengthwise if large (6inches long), bottoms trimmed but left intact
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots in 2 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with 1/4 teaspoon salt (shallots will crisp as they cool).
Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Serve topped with fried shallots.
If only full-sized bok choy are available, prepare according to the following directions.
Prepare the bok choy:
1. Trim off the heavy base.
2. Discard blemished or tough leaves.
3. Separate the stalks from the base and slice the leaves from the stalks.
4. Wash thoroughly in cool water. Drain.
5. Cut stalks diagonally into 1/2 inch pieces.
Because the leafy portion cooks more quickly, don't yet combine the stalks and leaves.
6. Slice the leaves into wide ribbons.
You'll want to hold off adding the leafy portion until the final 2 minutes of stir frying.