This is probably why I cannot make a decent salad. I grew up thinking that vegetables are to be sauteed! I was cleaning my refrigerator yesterday, taking out ingredients that needed to be cooked immediately, when I realized that the first thing I want to do when I see vegetables is to cook it. Not that there is anything wrong with cooking vegetables. Or maybe it’s because I only buy vegetables that are normally cooked and not eated raw. LOL. Anyway, I had some bokchoy that needed attention (read: cook me immediately or I’ll get wasted!). And I do love sauteed bokchoy, cooked just enough and still crunchy. I often make this with squid (my husband loves squid) but any protein like chicken, pork, beef or even ground turkey works great as well. The stir fry bokchoy I grew up with was often soggy and swimming in broth. This recipe does not even require water (or broth) except for the moisture from the freshly washed bokchoy.
- 1 big bunch baby bokchoy, chopped (about 4 cups yield)
- 1 medium onion, chopped
- 4 cloves garlic, mashed or minced
- 2 large tomatoes, chopped
- 1/3 cup pork, beef or chicken, thinly sliced (you can also use shrimp, peeled and deveined)
- 2 tbs fish sauce
- 3 thai bird chilis (or siling labuyo)
- 2 tbs cooking oil
- Wash chopped bokchoy and drain. Set aside.
- Heat oil in wok or saute pan. Add onions, garlic and tomatoes. Cook until soft. Add bird chilis and meat. Stir fry for 5 minutes or until meat is cooked.
- Add fish sauce and bokchoy.
- Stir fry for 3 minutes. Remove from heat. Serve warm with steamed rice.
Notes: I always turn off the heat as soon as I mixed the bokchoy with the spices. This way, the vegetables get cooked in its own steam and will stay green and not get soggy. You can cover the pan after removing from heat but make sure you remove cover as soon as vegetables are steamed and still green. Otherwise, your dish will get brown.