I had no idea what to do with bok choy when I first grew it. But once we discovered the magical world of stir fried choy, we never looked back.
Bok Choy Stir Fry
We look forward to this simple stir fry every winter in delightful anticipation of the mouthwatering delight that is sauteed bok choy.
Ingredients
3-5 small florets of bok choy
1 bunch of mustard or other leafy green
1 medium onion, sliced
3-5 cloves of garlic or whole stems of green garlic
1 tsp freshly minced ginger, or 1/2 tsp powdered ginger
1/4 cup brown sugar (more or less depending on sweetness preference)
2 TBSP sesame seed oil
2 TBSP rice vinegar
2 TBSP soy sauce
1/4 tsp red chili flakes
Ground beef or chicken breast
Directions
- Wash bok choy and slice the end/root off of each floret. Separate the leaves and set aside. Wash and slice mustard leaves into 1/2″ ribbons.
- Combine sugar, sesame seed oil, vinegar, soy sauce and chili flakes in a small bowl and mix well.
- Add butter or lard to a hot skillet and saute onions until translucent. Add garlic and fresh ginger until aromatic.
- If using, add ground beef or chicken breast and sear. Cook until done.
- Add to soy sauce mixture to skillet and stir until slightly thickened. Add bok choy and mustard leaves, turn to coat in sauce, cover skillet and cook for 2-4 minutes or until leaves are wilted and turn bright green.
- Serve on white rice prepared with rice vinegar.
