Ingredients:
1 tablespoon peanut oil
10 slices ginger, sliced into matchsticks
4 cloves garlic, sliced thin
10 cups baby bok choy, halved
2 tablespoons soy sauce
2 tablespoons tapioca starch
1/2 cup water
1 tablespoon chili oil
Directions:
In a small bowl mix the tapioca starch, water and chili oil.
Heat Wok (or large frying pan) to smoking Add oil and swirl around the edges of the pan.
Add garlic and ginger and toss for 5 seconds or until the garlic starts to turn golden on the edges.
Add boc choi and 1 tablespoon of the soy sauce, toss to coat with oil and cover for 3 minutes stirring occasionally.
You want the boc choi to turn bright green, but stay crisp.
When the boc choi is ready, stir the starch mixture, pour over the boc choi and quickly toss until the sauce turns transparent (5-10 seconds).
Serve with rice.
Servings: 2-4
Time preparation: 10 min.
Time total: 30 min.