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Bok Choy in Garlic Sauce Toplef10Bok Choy in Garlic Sauce 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Bok Choy in Garlic Sauce I22gcj10Bok Choy in Garlic Sauce 14dhcg10

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Bok Choy in Garlic Sauce

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Bok Choy in Garlic Sauce Empty Bok Choy in Garlic Sauce

Post  pattipan 10/17/2013, 2:20 am

Here is my go to recipe for baby bok choy. The cooking time is very short so have everything in place (mise en place) before you heat the wok or skillet.

BOK CHOY IN GARLIC SAUCE

  • 1 pound Baby Bok Choy
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1/4 cup water
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon lite soy sauce (low sodium)
  • 1 tablespoon brown sugar


  1. Wash bok choy and remove excess water by using a salad spinner, or shake water off and lay out on clean towels. Cut in half or chop into bite site pieces.
  2. Combine soy sauce, water, garlic, ginger, oyster sauce, brown sugar and mix well. Set aside.
  3. Heat a wok or frying pan then put-in the canola oil.
  4. When the cooking oil is hot enough, pour-in the sesame oil.
  5. Add the Bok Choy and stir fry for 2 to 4 minutes.
  6. Transfer the cooked Bok Choy to a serving plate.
  7. In the same wok or frying pan then pour-in the sauce mixture. Cook for about 2 minutes or until the sauce thickens.
  8. Turn off heat then pour the sauce over the Bok Choy.
  9. Serve. Share and enjoy!


Source: http://panlasangpinoy.com/2010/08/17/bok-choy-in-garlic-sauce-recipe/

I like to add some extra kick by adding a pinch or two of red pepper flakes, and/or a teaspoon or two of chili bean or chili garlic sauce.

If using large bok choy, cut up into bite size pieces. Separate the thicker white stems and add them to the wok first, stir-fry for 2 minutes and then add the leafy parts and continue as directed.
pattipan
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Post  sanderson 10/17/2013, 2:41 am

Pattipan,  Thanks for posting this recipe.  hungry
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Post  Marc Iverson 10/17/2013, 4:26 pm

That sounds pretty interesting. I especially love the taste of sesame oil, but have never tried frying in it (it's crazy expensive!). But a tablespoon at a time isn't going to break the bank.

Thanks for sharing the recipe!
Marc Iverson
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