- 2 heads of bok choy
- 1 tbl of oil
- 4 cloves of garlic sliced
- 1/4 cup oyster sauce
- 2 tsp soy sauce
- 2 tsp sugar
- 1 chili pepper minced
- 1/2 cup stock
if you were to ask me what my favorite vegetable might be i am pretty sure i couldn’t select just one. well maybe i could, but we will get to that in a second.
i love anything green. spinach, kale, cabbage, arugula, broccoli, brussels sprouts, you get the idea right, anything green will do.
if you put a platter of vegetables in front of me, i immediately go for green. if you put a meal of sauteed veggies in front of me, i am the one who picks out all the spinach. i can’t help myself. if given the choice, i could eat stir-fried or sauteed greens every day.
now bok choy is a whole different story. i heart bok choy. whether it is in a soup or a stir-fry it tops everything. i would pick bok choy over spinach any day and i love spinach. so when i came across a recipe in bon appetit for stir-fry i could not resist (of course the original used brussels spouts, got to try that next time).
it’s sweet, yet garlicky, soft, yet crunchy, it’s the perfect combination of everything a good stir-fry should have.
stir-fried bok choy with garlic adapted from bon appetit
- in a skillet or a wok, heat up oil (i used olive oil) and add garlic. saute for about 30 seconds to a minute or until garlic starts to turn golden in color. take out of skillet and set aside.
- add bok choy and stir-fry until it starts to soften, about a minute or two.
- to the skillet add everything but the stock. cook for 30 seconds and then add broth and garlic back to pan.
- cook for another minute or two until liquid reduces.
not only would this make a great side to fish or chicken, but it would also make a fabulous main served with brown rice.