Garlic Stir-fried Bok Choy

For the most part, I'm a veggie hater. But one of the few vegetables I do love to eat is bok choy, otherwise known as a type of Chinese cabbage. This is just one simple way you can make it. Here's what you'll need!

 1 head of bok choy
 2-3 tbsp of oyster sauce
 1 flat tsp of cornstarch
 2 cloves of garlic

There are multiple types of bok choy and they all have a slightly different taste. I'm using the large white ones. If you're going to use baby bok choy or the smaller green variation, you'll probably want to use more than just one bunch. Now, start by slicing up your bok choy into smaller sections. 

Bring a pot of water to boil. Bok choy cooks pretty fast and can have an unpleasantly mushy texture if you over-boil it. So just drop in your bok choy, stir it around for a two to three minutes, then immediately dump it into a strainer and rinse it with cold water to stop the cooking. 
Before stir-frying, finely mince your garlic cloves and throw them onto the pan with a teensy bit of olive oil until they crisp into a golden-brown. Take it off the heat into another container. 

Now, toss your bok choy back onto the pan, keeping it on a medium to low heat. Sprinkle in a pinch of salt over the whole batch and mix in the oyster sauce. The cornstarch is optional, I just prefer the sauce to be a bit thicker. So if you want to, dissolve the cornstarch in a few ounces of water and drizzle it over your bok choy. Sprinkle your fried garlic on top and you're ready to eat!
 I served mine alongside a couple slices of salmon, but that recipe will have to wait for another day!
Happy eating! :) 

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