ingredients
- 1 cup vegetable oil
- 1 shallot, thinly sliced crosswise and separated into rings
- 1 1/4 teaspoons kosher salt
- 2 garlic cloves, minced
- 1 3/4 pounds baby bok choy, halved lengthwise, bottoms trimmed but left intact
procedure
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printable recipe
dish: side
season: spring, fall |
| Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots in 3 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with pinch of salt (shallots will crisp as they cool).
Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Serve topped with fried shallots.
Gourmet, June 2006, by Gina Marie Miraglia Eriquez
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