Friday, March 19, 2010

Stir-Fried Bok Choy with Mushroom

Stir-Fried Bok Choy with Mushroom or " Phad Bok Choy Sai Hed " in Thai. Bok Choy is not really Thai vegetable. I had this dish in Chinese restaurant somewhere in the State. I like the sweet flavor, crisp texture and nutritional value. I learn to make it tonight. I remember the Chinese restaurant used shitakae but I used white mushroom tonight. It is terrific to serve as a side vegetable dish. If you don't have bok choy on hand substitute broccoli or any Chinese-style vegetable. This recipe will become Easy and quick to make, this bok choy recipe will become one of your vegetable favorites!

1) 20 heads of bok Choy
2) 4 cloves garlic
3) 2 Tbsp canola oil
4) 3 Tbsp thin soy sauce
5) 4 Tbsp Oyster Sauce
6) 1 Tbsp Sugar
7) 1 1/2 Tbsp lime juice
8) 1 Tbsp Sweet Chili Sauce
9) 16 white mushrooms

1) Rinse the bok choy and cut off the white stem section at the base of each head and pat it dry.
2) Wash white mushrooms very well and set aside.
3) Peel garlic.
5) Grind the garlic with garlic press.
6) In mixing bowl, mix lime juice, thin soy sauce, oyster sauce, sugar and sweet chili sauce in a mixing bowl and stir well to dissolve the sugar.
7) Heat a pan over medium-high to high heat.
8) When oil is hot add ground garlic into the pan to fry until fragrant.
9) Add half of mixture into the pan.
10) Add cleaned white mushroom to stir-fried in the pan for 2 minutes or until it almost cook.
11) Add bok choy into the pan to stir-fried.
12) Add the remaining of the mixture and stir well.
13) Stir for another 2 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
14) To serve, lift out the bok choy and place on a serving platter or in a serving bowl.
(See photo)
15) Place mushroom on the middle of the dish to make it look great and pour the sauce on top of the dish. Enjoy!

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