Inherently spicy bok-choy beautifully complimented by a sweet-n-tangy sauce, this is one appetizer vegetarians will love! A quick make dish, this can be served as an appetizer, a side-dish or even as main course if coupled with steamed rice or any meat / seafood combo.
- Bok Choy 1 pound
- Ginger, grated 1 teaspoon
- Garlic, minced 2 cloves
- Brown sugar 1 tablespoon
- Red pepper flakes, crushed 1/8 teaspoon
- Salt To taste
- Light soy sauce 1 tablespoon
- Vegetable oil 1 tablespoon
- Sesame oil 1 tablespoon
- Water 1/4 cup
Note: Since the stems and leaves of bok choy take different times to cook, split them before starting. They will be cooked separately.
- Combine ginger, garlic, brown sugar, red pepper flakes, soy sauce, salt and water in a large bowl.
- Thoroughly wash the bok choy stems and leaves and chop them. Keep aside separately.
- Place a frying pan over medium heat and pour both oils in it.
- When the oils heat up, add the bok choy stems and stir-fry them until they turn pale green.
- Then add the leaves and let them cook for 1 – 2 minutes more. When the leaves welt, transfer both the stems and leaves to a serving plate.
- Pour the sauce into the same frying pan and let it cook. Keep stirring until it becomes thick.
- Pour the sauce over the cooked bok choy and toss to coat. Serve hot or couple with steamed rice or choice of meat / seafood (grilled shrimp recommended).
Preparation Time: 20 minutes
Serves: 3 – 4