Garlic Spicy Bok Choy (Print Version)

# Ingredients:

→ Main

01 - 8 garlic cloves, minced into tiny pieces
02 - 1 pound of leafy greens like baby bok choy, cabbage, yu choy sum, or baby Chinese broccoli
03 - 1 tablespoon of neutral oil, such as vegetable oil
04 - 1/3 cup of plain water

→ Spicy Sauce

05 - 1/4 teaspoon sugar
06 - 1/2 tablespoon Shaoxing wine (or use chicken broth or dry sherry if you prefer)
07 - 1 tablespoon regular soy sauce (skip the low-sodium kind)
08 - 1 1/2 tablespoons of chili crisp or chili oil
09 - 1 teaspoon of toasted sesame oil

# Instructions:

01 - Slice the baby bok choy down the center, then rinse it under cold water. Either dry with a towel or let it air-dry.
02 - Combine all the sauce ingredients in a little bowl. Keep it nearby for later.
03 - In a large pan over medium-low heat, heat up the oil. Add the chopped garlic and stir for about 10 seconds until you can smell it.
04 - Crank up the heat to medium-high. Toss in the bok choy along with the water, and stir around for 2 to 4 minutes until it's tender.
05 - Pour the mixed sauce over everything, stir once or twice, turn off the heat, and you're good to go!

# Notes:

01 - You can swap bok choy for any Asian green you like.
02 - Chicken broth is a great alcohol-free substitute for Shaoxing wine.
03 - Adjust the chili oil amount based on how spicy you want it.

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