Bok Choy with Fried Shallots

Ingredients

• Shallots

  Raw

  6 shallot (medium) or 255g

• Baby Bok Choy

  Melissa's

  5 head or 850g

• Salt

  Table

  1 ¼ tsp or 8g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

Directions

1. NOTE: You'll want to use about 1 cup of vegetable oil for the frying (if you're making the full recipe). The ingredients show less oil because you'll end up pouring most of it off at the end, and it throws off the nutrition calculation to include all of it.
2. Halve baby bok choy heads if larger, otherwise use whole.
3. 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 1/4 teaspoon salt (shallots will crisp as they cool).
4. 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.

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