- Wok Spinner: A device to remove excess oil from food after cooking.
- Electric Stir Fry Skillet: An electric skillet providing a consistent heat source and quick cook time for stir fry recipes.
- Non-Stick Stainless Steel Wok: Ensures easy release of food without excessive oil usage, suitable for healthier stir-frying methods.
- Cast Iron Skillet: Retains heat well and can be used as an alternative to a traditional wok in stir-fries.
- Vegetable Spiralizer: Creates spiralized versions of vegetables like baby bok choy for different textures or presentations.
- Mandoline Slicer with Guide: Allows uniform cutting of bok choy for even cooking and presentation.
- Cooking Thermometer: Ensures proper temperature when stir-frying baby bok choy to avoid overcooking.
- Silicone Spatula: Versatile tool for tossing and flipping ingredients in a wok or skillet during the stir-fry process.
- Bamboo Cutting Board: Provides a gentle, clean cutting surface suitable for preparing vegetables like baby bok choy.
- Wok Hei Lid (for electric stove): Traps heat and moisture to create 'wok hei' - the smokiness associated with well-stirred fry dishes.
- Stainless Steel Vegetable Basket: Facilitates stir frying by allowing vegetables like baby bok choy to be tossed without falling through wok sides.
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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