- SERVES 4 (as a Side Dish)
- 4-5 “heads” of baby bok choy (OR 2 heads of large)
- 1 Tbsp. oil for stir-frying
- STIR-FRY SAUCE:
- 2 Tbsp. oyster sauce (or vegetarian oyster sauce)
- 2 Tbsp. soy sauce
- 2 Tbsp. fish sauce (or vegetarian fish sauce)
- 2 Tbsp. sweet Thai chili sauce
- 2 Tbsp. brown sugar
- squeeze of lime juice (about 2 tsp.)
- 2 Tbsp. pureed garlic, OR 7-8 cloves minced garlic
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 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 or 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.
Stir-Fry Sauce 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.