Seasonings
5 Shanghai bok choy hearts
Seasonings
5 teaspoons salt, a pinch of MSG, 75 g (about 2/3 cup) lard, and light broth as needed.
Steps
1. Trim the roots and any old leaves from the green cabbage hearts, rinse them under cold water, drain well, and cut into small sections.
2. Place the wok over high heat, add lard and heat until it reaches 60% hot (about 350°F/175°C), then add the bok choy hearts and stir-fry briefly before adding clear broth and bringing to a boil.
3. Then add fine salt to taste, cook until the greens are tender, add MSG (or omit), and transfer to a serving bowl.