Bok Choy with Garlic
1/2 cup chicken stock (sub. veggie broth, low-sodium broth)
2 teaspoons cornstarch (sub 1:2 all purpose flour, 1:1 arrowroot, 1:4 tapioca, guar gum, potato starch, xanthan gum, pectin, instant mashed potato, etc.)
1 tablespoon vegetable oil (sub. olive oil, avocado oil, sesame oil etc.)
2 garlic cloves, minced
2 pounds bok choy—stems cut into 1-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole)
Salt and freshly ground pepper
In a bowl, whisk the stock with the cornstarch.
In a large skillet, heat the oil.
Add the garlic and cook over high heat until fragrant, 20 seconds.
Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes.
Add the stock and cook, stirring, until slightly thickened, 30 seconds.
Remove the bok choy from the heat, season with salt and pepper and serve.