Description
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Ingredients
- 1 pound bok choy
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- ¼ cup water
- 1 teaspoon grated fresh ginger root
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- ⅛ teaspoon crushed red pepper flakes (Optional)
Instructions
- Trim off the ends of the bok choy and chop
- keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup
- stir together the vegetable oil and sesame oil. In a separate larger bowl
- stir together the water
- ginger
- garlic
- oyster sauce
- soy sauce
- brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked
- add the leaves; cook and stir until leaves are wilted
- 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok
- and set over medium-high heat. Cook
- stirring constantly
- until sauce has thickened slightly
- about 3 minutes. Pour over the bok choy and toss lightly to coat.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4