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Bok Choy Stir-Fried in Thai Garlic Sauce

Ingredients

  • 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 grocerystores OR Asian/Chinese foods stores)
  • 2 Tbsp brown sugar
  • 1 squeeze of lime juice about 2 tsp.
  • 1 Tbsp pureed garlic OR 7-8 minced garlic cloves

Instructions

  • 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).
  • Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
  • Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
  • 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.
  • Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is ยท bright green and the white stems are softened but still crunchy.
  • 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 0 dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
  • 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!