Bok Choy Stir Fry

This is considered to be a very delicate, no fuss and yet a flavorful side dish in Chinese cuisine.

But for me, its vintage Kuala Lumpur. Yeah, its been 6 years since we left that place, still all the memories are so vivid. I had on numerous occasions enjoyed hot steaming sticky rice in a bowl, topped with soupy bok choy. The sweetness of  rice was so perfect with the nutty taste and crunchy texture of bok choy. Whether you have it as a side or with rice as main, it's always very comforting!

You need:

Baby bok choy – 300 grams (shrinks considerably)

Finely minced garlic – 4-5 cloves

Light soy sauce – 2 tsp

Balsamic Vinegar- ½ tsp

1. Pour oil in a wok or frying pan, add the garlic. 
2. Now turn the heat to medium-high. Let the and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown. Make sure its just pink and does not burn, as garlic starts tasting bitter very quickly if burnt and makes the entire dish bitter too.
3. Add the bok choy leaves. Toss very well to coat each leaf with the garlicky, oil for 15 seconds. 
4. Add balsamic vinegar and 1 tbsp of water. Immediately cover and let cook for 1 minute. 
5. Serve hot!

* You can add more vegetable stock (try not using water) if you want to make it a little soupy.