Bok Choy, Stir Fry

1. 1

   Clean Bok Choy.

2. 2

   Cut off strewn end to separate stalks.

3. 3

   Trim leaves in strips to width of stem (give or take)

4. 4

   I like to cut the stems lengthwise so you don't have large chunks to eat.

5. 5

   chop onion into medium chunks, too small and you can't eat them in this dish.

6. 6

   Clean Pod Peas, my wife likes the ends trimmed also.

7. 7

   Just line 2 or 3 up, hit the ends with side of your knife, trim the ends

8. 8

   Crush and chop garlic.

9. 9

   I just crush it with the heel of my hand, then chop it.

10. 10

    Added garlic, the store was out of fresh, so I had to use this, but fresh is way better.

11. 11

    Heart a stir fry pan or skillet to pretty hot with the vegetable oil.

12. 12

    Add garlic, Ginger and chili sauce (see notes) this is the chili sauce I used this time

13. 13

    After a minute add onion and pod peas, salt.

14. 14

    Sir fry until the pea pods turn bright green and onions are translucent

15. 15

    Add the bok choy, give it 1 quick stir, let it sit for minute to stream.

16. 16

    Stir fry the whole thing, when the bok choy wilts add the black pepper, sesame oil, soy/fish sauce, Stir fry another minute or longer depending on your preference for doneness.

* Per serving · 4 servings · Values may vary.