Stir Fry Bok Choy

 Stir-fried Bok Choy, Qing Chao Bai Cai 清炒白菜

This recipe is in my book " Asian Market cookbook" .

A green vegetable is always served as part of a Chinese meal.  This is a simple preparation that you can use with almost any green vegetable that you find at an asian market. For a vegetarian version, use vegetarian oyster sauce or just leave it out altogether.

1 lb(454g) bok choy, washed and dried

2 tbsp cooking oil 

0.25oz(7g) ginger, sliced 

0.5oz(14g) garlic, chopped 

2 tbsp cooking wine

2 tbsp oyster sauce 

1/2 tsp salt 

10 dried chili peppers (optional)

• Heat a dry clean wok and when the wok is hot, add the bok choy and stir-fry for about 2- 3 minutes until the bok choy has wilted.  Remove from the wok and put aside. 
• Add the cooking oil to the hot wok, then add the ginger, garlic and dried chili peppers.  Stir-fry until fragrant.
• Add the reserved bok choy and stir-fry with the spices for about 10 seconds.
• Add the cooking wine and oyster sauce, then continue to stir-fry for another 30 seconds.
• Serve immediately.