Stir-fry Bok Choy

This is a real fast and easy recipe! Would be great with any number of vegetables.

• 1/3 cup reduced-sodium vegetable broth
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut (we are a peanut-free house too!) I went with vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves) I doubled this, can't have to much garlic!
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame

  Preparation

  Stir together broth, tamari, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

  Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.