Sung Si-kyung's Chinese-Style Bok Choy Stir-Fry

• 1 pack bok choy
• garlic, generous amount
• 1.5 tablespoons soy sauce
• less than 1 tablespoon oyster sauce
• 1.5 tablespoons Chinese cooking wine (Shaoxing wine)
• 1 tablespoon sesame oil
• 0.5 tablespoon chicken stock
• 1 tablespoon potato starch
• white pepper, to taste
• cooking oil, as needed
• salt, to taste

Recipe 🍳

Cooking tips 💡

• Rather than mincing the garlic finely, crush it with a knife and chop it roughly to achieve a much better texture and flavor.
• Using white pepper instead of regular black pepper and adding Chinese cooking wine will give the dish a much more exotic, restaurant-style Chinese flavor.
• To prevent the starch from settling, stir the sauce well just before pouring it into the pan, and stir quickly while cooking to avoid lumps.

Recommended for 🙋

• ⭐Those who want to easily make the crisp bok choy stir-fry they enjoyed at Chinese restaurants at home.
• ⭐Those looking for a clean and savory vegetable side dish to accompany fried rice or meat dishes.