10 Servings 30 min Cook
8 Tbsp chopped Shallots
8 Head Cabbage
1 1/4 Tsp Salt
2 Cloves, minced Garlic
1 Cup Vegetable Oil
Halve baby bok choy heads if larger, otherwise use whole.
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).
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.
