Szechuan style Bok Choy

A great recipe, ready in minutes. The key is to draw the water out of the vegetable by dry-frying them for a few minutes. A restaurant-quality dish you can make at home. Bok Choy (or pak choi) is a type of Chinese cabbage. It literally means “white vegetables”. Most of the recipes I have seen call for steaming the vegetable, which is rather bland and boring. This recipe has a lot of umami with the addition of Oyster Sauce and of course, Chinese chilli peppers which not only give the dish a great taste, but the spiciness that make the dish so unique.

Serves 2
2 Bok choy salads cut in bite size
2 Tablespoons Vegetable oil
2 Garlic cloves finely minced
3 Chinese Chilli peppers cut in medium size pieces
2 Tablespoons Oyster Sauce
2 Tablespoons Chinese cooking wine Shao Xing

Heat your wok until it start to smoke. Throw in the Bok Choy and cook for a few minutes, mixing constantly, until the water has been drawn from the vegetable. Place in a bowl and set aside.
Using your wok again, heat the vegetable oil, until it starts to smoke. Stir in the garlic and the red chilli peppers cut in medium size pieces. Saute and cook constantly as not to burn the garlic.
Add the bok choy and stir in the oyster sauce and cooking wine. Mix well and cook for just 30-45 seconds.
Serve hot.

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