INGREDIENTS
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes (optional)
DIRECTIONS
Trim
off the ends of the bok choy and discard. Chop into large pieces,
keeping the white parts separate from the green for now. Rinse and pat
dry.
In a medium-sized bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems (the white) and stir fry for a few minutes, until the pieces turn pale green. Add the leaves, stirring until wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish.
Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
In a medium-sized bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems (the white) and stir fry for a few minutes, until the pieces turn pale green. Add the leaves, stirring until wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish.
Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
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