A quick and flavorful stir-fry featuring fresh bok choy and snap peas, enhanced with a savory garlic soy glaze.
Prepare the bok choy by trimming the ends and separating the leaves. Rinse and pat dry.
Drying the bok choy thoroughly prevents excess water from diluting the sauce.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create the sauce.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat a wok over medium-high heat and add a small amount of oil. Add the garlic and ginger, stirring until fragrant.
Keep the heat moderate to prevent the garlic from burning.
Add the bok choy and snap peas to the wok, stirring to coat them in the aromatic oil.
Stir constantly to ensure even cooking.
Pour the sauce over the vegetables and stir until the sauce thickens and coats the vegetables evenly.
Cook just until the sauce thickens to maintain the vegetables' crispness.
Transfer to a serving dish and enjoy immediately.
Garnish with sesame seeds or a squeeze of lemon for added flavor.
