Korean-style bok choy (bok choy namul

• Vegan
• Gluten free

• Produce

  • 12 oz Bok choy
  • 1 tsp Garlic

• Condiments

  • 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 tbsp Gochujang
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil

• Liquids

  • 1 tbsp Water

Found on kimchichick.com

Description

Ingredients

• 12 ounces bok choy
• 1 tsp chopped garlic
• 1 Tbsp gochujang (depending on your heat level)
• ½ Tbsp soy sauce
• ½ tsp sesame oil
• ½ tsp sugar
• 1 tsp cornstarch
• 1 Tbsp water

Directions

• Remove stems from bok choy and discard.
• Make a cornstarch slurry by combining the soy sauce, sesame oil, sugar, cornstarch, and water together and set aside.
• Bring 8 cups of water + ½ tsp salt to rolling boil. Then add bok choy for 40 seconds only.
• Remove from water and blanch in cold ice water bath to stop cooking process and strain.
• Add 1 Tbsp cooking oil (vegetable, canola, grapeseed, peanut), garlic, and gochujang to wok or pan BEFORE turning on stove top. Then turn on to medium heat. Without burning the garlic, gently mix the garlic and gochujang together to season the oil (approx 30 sec)
• Add the bok choy and stir-fry together for 2 minutes. Then add the cornstarch slurry and combine together for 20 seconds.
• Garnish with sesame seeds and serve immediately