Bok Choy Stir Fry

On my visits to Asian Grocery stores I have always admired the rows and rows of green leafy vegetables thet have, alwasy fresh and available almost round the year but I had no idea how they can be cooked and never tasted them before. So on a recent visit to my friends house when I heard her mention about Bok Choy poriyal my ears perked up. Here is her recipe and I am glad to report that it tasted good, a little sour perhaps but all of us liked it. Thanks mol. It is a good source of Calcium so if you find drinking milk a chore like it is for her, this is a good way to get the much needed Calcium to your diet. They have several different varieties of Bok Choy, the one I have used is the Baby Bok Choy.


Bok Choy Stir Fry

1. Baby Bok Choy 3
2. garlic 2 pods (diced fine)
3. Red Pepper flakes 1/2 tsp (add more or less to your taste)
4. 1 tsp soy sauce (optional)
5. 1/4 tsp oil
6. salt to taste



Bok Choy (Cutting and Cleaning)

1. Make sure to clean the bok choy really well, it has a lot of fine sand.
2. Remove the leaflets one by one and cut them lengthwise can use both the white and the green part, chop just the bottom part.

Method:
1. Heat oil in a wok/pan and saute the garlic.
2. Add the cut bok choy with a little bit of salt.
3. Add the pepper flakes, cover the pan and let them cook a little bit.
4. Towards the end add the soy sauce.
5. Cook till tender about 8-10 minutes.

I liked it a little tender so cooked it a litle longer but if you like it crispy reduce the cooking time.

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