Add the bok choy and stir to coat. Add 2 tablespoons hot water and cover. Let the bok choy steam about 2 to 3 minutes, stirring a few times and checking to make sure the vegetables don’t burn.

This stir-fried bok choy dish is light, flavorful, and ready in minutes. The rich oyster sauce adds umami to the crisp greens ...

1. This recipe may not work well with frozen veggies as they would get very soggy. 2. You can store and reheat the stir fry, but it does taste the best fresh.

Add the remaining 2 tablespoons oil to the skillet, then toss in the bok choy, yellow pepper, jalapeño and onions, and cook until the bok choy leaves are just wilted, about 1 to 2 minutes.

Ingredients 2 tablespoons unsalted butter; 8 ounces variety of mushrooms; 2 tablespoons soy sauce; 1 teaspoon chili paste; 3 garlic cloves, peeled and minced ...

Preparation. Step 1. Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl.

4) Add chopped bok choy to the skillet and stir-fry for 3–4 minutes until it starts to soften. 5) Return the cooked chicken to the skillet. Pour the sauce over the chicken and bok choy.

When the pan is hot, add the ginger slices, smashed garlic cloves and whole dried chiles. Stir fry until aromatic, 20 to 30 seconds. Add the blanched, drained choy sum and stir fry for 1 to 2 minutes.