Easy bok choy recipe Ingredients
Bok Choy Stir-Fried in Thai Garlic Sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients for Easy bok choy recipe:
• SERVES 4 (as a Side Dish)
• 5-6 "heads" of bok choy or baby bok choy (OR substitute
broccoli, or any Chinese-style vegetable)
• 1 Tbsp. oil for stir-frying
• STIR-FRY SAUCE:
• 2 Tbsp. oyster sauce (or vegetarian oyster sauce - available at
larger Chinese food stores)
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese
food stores)
• 2 Tbsp. sweet Thai chili sauce (available by the bottle at larger
grocery stores OR Asian/Chinese foods stores)
• 2 Tbsp. brown sugar
• squeeze of lime juice (about 2 tsp.)
• 1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
Preparation of Easy bok choy recipe:
1. Rinse the bok choy and cut off the white stem section at the base
of each head (if there is one). Separate the heads into individual
leaves. If the white sections of these leaves are very wide or large,
you can slice them in half lengthwise, or into thirds.
If stir-frying larger Chinese cabbage than bok choy or baby bok choy:
Slice off the green leaves. Add the thicker white sections to the
wok first, then throw in the leaves at the end (these will cook very
fast).
2. Mix all the stir-fry sauce ingredients together in a bowl or cup.
Stir well to dissolve the sugar.
3. Heat a wok or large frying pan over medium-high to high heat for
30 seconds to 1 minute. Add oil and swirl around.
4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2
minutes, or until pan/wok starts to become dry.
5. Now add another 2-3 Tbsp. sauce and continue stir-frying another
2-3 minutes, or until the bok choy is bright green and the white stems
are softened but still crunchy.
6. Taste-test the bok choy with the sauce. Add more sugar if too sour
for your taste, or more lime juice if too salty. Also, fresh minced
chili or dried chili can be added if you prefer it spicier. If you
prefer more sauce, add a little more, as desired.
7. To serve, lift out the bok choy and place on a serving platter
or in a serving bowl, then pour the sauce (from the bottom of the
wok or pan) over. Serve immediately with plenty of Thai jasmine-scented
rice. ENJOY!
Tip: Keep extra stir-fry sauce (in a covered jar or container) in
your refrigerator for up to 1 month. This sauce is excellent with
many different kinds of stir-fried vegetables, as well as with chicken,
tofu or wheat gluten, pork, and seafood. Enjoy!
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