Servings: 3

Weight Watcher Smart Points: 3

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 12 ounces Shanghai baby bok choy, split in half
  • 2 tablespoons vegetable, peanut, or canola oil
  • 2 teaspoon cornstarch
  • 6 medium cloves garlic, roughly chopped
  • Kosher salt
  • 1/8 teaspoon white pepper powder
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 3 tablespoon water
  • 1 tablespoon fermented black bean


  1. Procedures 1 Bring a large pot of salted water to a boil
  2. Add bok choy and blanch until bright green, about 40 seconds
  3. Transfer to a colander set in the sink and let drain well
  4. 2 While bok choy drains, combine soy sauce, white pepper, sesame oil, cornstarch, and water in a small bowl
  5. Set aside
  6. 3 Heat vegetable oil in a wok over high heat until lightly smoking
  7. Add garlic and black beans and cook, stirring constantly, until fragrant, about 30 seconds
  8. Add drained bok choy and continue to cook, stirring and tossing constantly, until bok choy is almost tender, about 2 minutes
  9. 4 Push bok choy up sides of wok
  10. Stir sauce mixture with a fork and add it to the center
  11. Let it come to a boil (about 20 seconds), then toss with the bok choy
  12. Serve immediately.

Leave a Comment