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1
Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
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2
Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
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3
Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
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4
Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
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5
Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
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6
Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
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7
To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!
