Boy choy is one of our favorite greens (both to grow and to eat!), and this delicious stir-fry incorporates plenty of garlic and spice. This recipes is super easy to whip up. Try serving it as a side dish, or as a bed of greens under grilled meat or tofu.
- 1 large head of bok choy
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1/4 cup water
- 4 cloves garlic (or more), minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- Pinch of crushed hot red pepper flakes
Wash bok choy, trim ends, and chop, keeping white stems separate from the green leaves, as the stells will need to cook longer. Set both aside.
In a small bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes, and then set aside.
Pour oils into wok on medium-high heat. Add white stems to oil and stir-fry until the pieces start to turn a pale green. When the stems are almost cooked, add the leaves; stir-fry until wilted, 1 to 2 minutes. Transfer bok choy to a serving bowl. Pour the sauce into the wok, still set on medium-high heat. Cook, stirring constantly until sauce has thickened slightly, about 3 minutes. Pour sauce over the bok choy and toss lightly to coat. Makes 4 to 6 servings.