All it takes for this awesome tasting dish is a few minutes of chop, fry and pour!
I make this anytime I make Chinese or even Thai food at home. This is a really quick and easy stir fry recipe. The original recipe is here at About dot come by Rhonda Parkinson. This is the very first recipe if you are trying to search for a bok choy stir fry recipe. And I don't think you need to search further. This is a great and simple recipe. Thank you Rhonda for putting a great Bok Choy on my dining table many many times!
I did cut out the 1 1/2 tbsps of oil for frying from this recipe - really, I don't need more fat and love handles. Got enough already. And besides, the bok choy still tastes great without that oil. And also, I don't cover and cook a couple of mins - I'm sure that tastes great too - but I like mine with a bite to it and not completely cooked. You can try it both ways as you will be making this often too from now on. I just know it.
So - let's get on to some freshness below - here are 4 stalks of bok choy! Washed and ready to be executed. I almost feel sorry for them. Let me say a prayer.
You were an inspiration to all around you. May your soul rest in a mild flavored soy sauce and may you be enjoyed by all who savor you. Amen.
In a small bowl, add 2 tsp of soy sauce - that would be twice the picture below.
Add 1 tsp of brown sugar. (the recipe calls for just plain white sugar, but I like the flavor of brown sugar in my sauces)
Add 1/4 tsp of salt. Now if you are like me and bloat a few inches with every ounce of sodium in your asian meals, you can skip this as the soy sauce does have the sodium needed. But, I was just following the recipe you see. I'm going into hiding due to bloating the next couple of days. I'll just tell all I'm vacationing in Hawaii!
Add 1/4 cup of water to the rest of the ingredients.
In the recipe, the sesame oil is added at the end. But I just added 1 tsp of sesame oil in here. If you don't have sesame oil, you could just use your regular cooking oil - be it Olive or Canola or Veg oil.
Stir everything together well. Set aside.
In a wide pan, add about 1 tsp of your cooking oil. Throw in about 1 inch ginger piece chopped into small bits. Fry till you can smell the invigorating awesomeness of ginger. I would marry ginger if I could - love it that much!
Throw in the chopped bok choy to the pan and stir in with the ginger.
Add the sauce mix on top of the bok choy.
Cook for a couple of mins or until some of the water evaporates.
Serve hot immediately.
Enjoy. Peace out!
Before I go, I just have to share this with you guys. Coz...well..I just have to.
Here's what happened to me on Mother's Day! Bright and beautiful. Enough said.
Now I enjoy, And I peace out. You do too.