Recipe information
Yield
Makes 20 servings
Ingredients
3
tablespoons canola oil
3
tablespoons garlic, minced (about 8 to 9 cloves)
1
tablespoon ginger, minced (from 1/2-inch knob)
8
scallions, trimmed and thinly sliced, white & green parts separated
20
heads baby bok choy, bruised or withered outer leaves removed if necessary, halved lengthwise, and bottoms trimmed but left intact
3
/4 teaspoon kosher salt
3
/4 teaspoon freshly ground black pepper
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Preparation
Step 1
In wok or large sauté pan over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 1/3 of garlic, 1/3 of ginger, and 1/3 of white parts of scallions and sauté until fragrant, about 1 minute. Add 1/3 of bok choy and sear until tips have wilted and stalks are crisp-tender, about 3 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to large serving dish and cover with foil to keep warm.
Step 2
Repeat process 2 more times for a total of 3 batches. Garnish with green parts of scallions and serve immediately.