Recipe: Stir Fried Bok Choy

Mild-flavored, juicy bok choy is an exciting invitation to experiment in the kitchen. It goes well with earthy mushrooms, broccoli and bell peppers as a side to any dish.

Asian garden 2 table

1. Rinse the baby bok choy with water to remove all the dirt and sand. drain. repeat this process 2-3 times.

2. Heat some oil in the wok. saute 5 coarsely chopped garlic and 1 inch sliced ginger on low to medium heat until fragrant.

3. Add the bok choy to stir-fry over high heat. season with 1/2 tsp salt, 1 tsp sugar, and 1/4 tsp white pepper powder. add some water if it is too dry, 1-2 tbsp at a time. stir-fry until the bok choy is tender-crisp.

4. To make the sauce, in a small bowl mix together 1 tbsp oyster sauce, 1 tsp light soy sauce, 1/2 tsp sesame oil and 1 tbsp water.

5. Bring the sauce made with oyster sauce to a boil in a small pan to thicken it. set aside.

6. Drizzle the sauce on the bok choy. serve.

Variation for larger bok choy

1. Separate the leaves from the stem. cut the stem into short sections on a bias.

2. Stir fry the stem and the leaves separately. when both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper. transfer to the serving plate.