BOK CHOY STIR FRY

     
      Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants.  There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc.,  The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.

    

BOK CHOY STIR FRY

     I happen to eat these greens after coming down to Malaysia.  I have not seen these varieties in India then.  Initially, I felt these greens were undercooked.  But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens.  I have tried my hand with all the above varieties of greens and my daughter loves them all.  She says she can have a whole bowl of greens all alone...
     This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking.   I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
 Serves - 2- 3
Author -SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

    HOW TO COOK BOK CHOY STIR FRY

BOK CHOY STIR FRY

INGREDIENTS :

Bok Choy - 300 – 350 Gms
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Oyster sauce / Light Soy Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn

METHOD :

• Clean, trim & cut the Bok Choy into halves or as preferred.
• Wash and allow it to drain on a colander.
• Heat Oil in a Wok/Pan over high heat.
• Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
• Add Bok Choy and Sugar, stir fry in quick strokes. 
• When the Bok Choy starts to soften, add Oyster Sauce.
• Sprinkle Salt.
• Stir-fry until well combined.
• Immediately, serve Bok Choy Stir Fry hot.
• Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.
  

NOTES :

• Do not add extra water while cooking Bok Choy.
• Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
• Do not cover the pan while cooking.
• Stir fry the Bok Choy on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
• Do not brown the garlic, as they would tend to give a bitter taste to the dish.
• Adding Bird's eye Chilli is purely optional.
• Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.