Author: Taylor Holliday | The Mala Market | Cooking Sichuan in America
1 to 1 ½poundsleafy greens such as baby bokchoy or baby yuchoy or 1 pound baby broccoli
4large garlic cloves, left whole, sliced or minced
¼ to ⅓cupchicken or vegetable broth
½teaspoonkosher or sea salt
Cut greens into bite-size pieces, about 2-3 inches long, wash and dry well (a salad spinner works great).
If using whole cloves or large slices of garlic: Heat a wok over high heat until hot. Add 2 tablespoons peanut or canola oil and reduce heat to medium. Add the garlic pieces to the oil when it it hot and cook until golden, turning down heat if they brown too quickly.
Add the greens to the garlic oil and stir-fry for about a minute, until they just start to wilt.
If using minced garlic:Heat a wok over high heat until hot. Add 2 tablespoons peanut or canola oil, and when oil is starting to smoke add the greens. Stir-fry for a minute, then add the minced garlic and stir-fry briefly.
For either method, after the first minute or so of stir-frying, add salt and about ¼ to ⅓ cup chicken broth. Cover wok, turn heat down to medium-low, and let greens simmer/steam until they are cooked through, about a minute, or to your liking.
A great alternative: Substitute ginger for garlic, using the minced method.