Friday, March 27, 2009

Baby Bok Choy


Baby Bok Choy, it's funny that I like it because it's a cabbage. I am not a huge fan of cabbage. I can take it or leave it and more often than not I prefer to leave it. But baby bok choy I really like. It's sweet and has a hint of bitterness. This is a very simple preparation, the bok choy is what it's all about.
My biggest thing about stir fry dishes and fried rice at home is that it will almost NEVER be as good as one you would get at a restaurant. Why? Because I don't have hot enough burners. That hot HOT wok flavor is something that you just can't get unless you have a pro stove. But don't let that discourage you from making this stir fry. It's still delish. I promise.

Stir Fry- Baby Bok Choy 

3-4 bunches of baby bok choy- washed and well drained
oil
2-3 garlic cloves peeled and smashed
2-3 tablespoons oyster sauce
broth or water


Heat some oil in a wok or pan. Infuse the garlic in the hot oil.
Once the garlic is infused you can remove it, sometimes it gets bitter when it browns too much.






Add the bok choy. Stir fry until crisp tender.








Add oyster sauce. Toss to coat.









Add a little water or broth, this isn't a soup don't be too heavy handed with it.








Let the sauce thicken, remove from heat and serve.








Stir Fry- Baby Bok Choy 

3-4 bunches of baby bok choy- washed and well drained
oil
2-3 garlic cloves peeled and smashed
2-3 tablespoons oyster sauce
broth or water


Heat some oil in a wok or pan. Infuse the garlic in the hot oil.
Once the garlic is infused you can remove it, sometimes it gets bitter when it browns too much.
Add the bok choy. Stir fry until crisp tender.
Add oyster sauce. Toss to coat.
Add a little water or broth, this isn't a soup don't be too heavy handed with it.
Let the sauce thicken, remove from heat and serve.
Pin It!