Bok Choy with Fried Shallots

Ingredients

• Shallots

  Raw

  8 tbsp chopped or 80g

• Cabbage

  Chinese (pak-choi), raw

  8 head or 6.72kg

• 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%)

  1 cup or 224g

Directions

1. Halve baby bok choy heads if larger, otherwise use whole.
2. 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).
3. 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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