Saturday, January 10, 2015

Braised Bok Choi

In the garden today, the bok choi caught my eye. As though wearing a crown, the leaves were edged in water droplets. 
They were delicately clinging to the edges,
defying gravity.
What a beautiful display of nature's beauty. 
And it's delicious too! Braised bok choi is what's for dinner tonight. This is a simple recipe of my husband's that I'll share with you. Although it is simple, the flavors combine to create a richly exotic taste. We serve it over brown rice.

Because this recipe is a stir fry, it cooks quickly. For this reason, I find it's best to get the ingredients ready and measured out before starting to cook. 

Braised Bok Choi

1 clove garlic, crushed
1 tablespoon ginger, grated
2 tablespoons peanut oil
1 pound bok choi, cut into bite-sized pieces
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon sesame oil

Heat a wok until very hot. Add the peanut oil, garlic and ginger, fry while stirring constantly for one minute. Add the bok choi and fry for another minute, stirring constantly. Add the sugar, salt, pepper and water. Once the water is boiling, reduce the heat to low. Cover and simmer for 3 minutes. Stir in the oyster sauce and sesame oil and serve immediately.

It's yummy!

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