Spicy Ginger Garlic Bok Choy Stir Fry

Bok choy is one of my favorite vegetables, especially when I can find the the smaller, mini size.  Usually I split them down the middle vertically, steam a bit and add a spicy sauce.

This time I was interested in a quick stir fry with Thai chillies, ginger and garlic, so I thickly sliced the bok choy horizontally.

Do you ever buy gorgeous looking packages of chops or chicken parts just to find out when you get home that they have hidden the ugly pieces on the bottom?  It’s called the “old  camouflaged rabbit head on the bottom of the package deception” in France.  I don’t know if they have a name for it in the U.S.,  but the chops at the bottom of this package looked as if they were sliced from a live animal on the run.

You know.   Season the chops with salt, pepper and garlic powder, dust with flour and bake with butter in a 425 F oven for 40 minutes, turning once.  I do this a lot 🙂

The odd looking utensil, top right, is an antique, French silver ice cube/sugar cube server.  Or that’s what the friendly and a little high on red wine guys said at the brocante fair in Sens, France

Spicy Ginger Garlic Bok Choy Stir Fry

2 tbsp peanut oil

1 tbsp sesame oil

1 inch fresh ginger, chopped

4-5 garlic cloves, chopped

3-4 whole Thai chillies

6 baby bok choy, thickly sliced horizontally

1/8 cup chicken broth

1 tbsp tamari soy sauce

Heat the oils in a wok, then add the ginger, garlic and chillies.  Stir fry until the garlic is soft.  Don’t burn.  Add the bok choy and continue to stir fry until the leaves begin to wilt.  Immediately add the chicken broth and soy sauce, cover and steam for 5 minutes.

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes, side dish, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

10 Responses to Spicy Ginger Garlic Bok Choy Stir Fry

  1. Mad Dog says:

    Garlic and ginger – I’m in and my farmer grows very good bok choy.
    I like getting the rabbit head – Fuchsia Dunlop has en excellent Chinese recipe for it, hot, spicy and deep fried. It’s fast food on the way home from a night of drinking (apparently). I believe selling rabbit with the head is a legal requirement in Spain – it was common to sell cat as rabbit when times were hard under Franco.

  2. We get packages of meat like that all the time, especially the pork chops! I just call it getting ripped off, lol. I love baby bok choy! It’s such and under-rated veggie. This looks wonderful.

  3. Pingback: Spicy Ginger Garlic Bok Choi | Recipes For You 2016

  4. Rowena says:

    I honestly can’t say that I’ve come across camouflaged meat in Italy, but if I ever do, I will think of your post!

  5. Conor Bofin says:

    Love it. I have two fat free range pork chops in the fridge. I need to get some more bok choi. I used it all in a ramen. Pos to follow.

  6. chefkreso says:

    Oh I have all the ingredients on the list, I could give the recipe a try! 🙂

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