Miranda's Chopsticks |

You will need:

Wok

1-2 bundles baby or regular bok choy cleaned, separated and the very ends cut off (where bundle comes together)

1 t. peppercorns (again, we use Chinese peppercorns so I haven't tried them with American) *and you can leave this out.

2 dried asian red peppers, similar to these (click on word to see). They are like dried red chili's and are small and strong in flavor. We love them but if you don't like spice, leave them out. Slice them up if using.

1-2 sliced cloves of garlic (not chopped)

1/2 T. salt

1/2-1 t. chicken granules

1/2 t. sesame oil if you like

Place wok on high heat. When cooking a lot of these dishes, the wok is always on very high heat and cooking time is quick. Add 1 T. oil to the wok, swirl. Dump in peppercorns, they will spatter a bit. Fry them for a few seconds (maybe 10?) until crisp. Take out with slotted spoon and throw away. Add in dried asian peppers and garlic slices. Fry for a few seconds and dump in bok choy. Stir constantly. Add 1/2 T. salt, stir again and add chicken granules. Stir until wilted and done (maybe 3 minutes?) - always moving the vegetables. Can also add 1/2 t. sesame oil if you like, sometimes we do and sometimes we leave it out.