Baby Bok Choy has been a regular vegetable in my household. All Asian grocery stores have it, even WalMart and the grocery stores here have it. It is one of the common Asian vegetable and most people know what it is. I buy my Baby Bok Choy at the Asian market here because it is cheaper. Sometimes the Asian grocery store here doesn't carry much vegetable choices, but they always have the Baby Boy Choy and regular Boy Choy (darker green) available and looking fresh. That's why this vegetable is a staple in my house. Sharing with you an easy and delicious recipe.
- 4 heads of Baby bok choy, separated into leaf, washed and cut into small pieces with steams and leaves separated
- 1 small carrot, cut
- 1/4 red bell pepper, cut into small cubes
- 2-3 cloves of garlic, chopped
- 2 Tbsp. oyster sauce
- Oil for cooking (I used canola oil)
1. In a wok, heat up oil. When hot, add in garlic, fry until slightly golden and fragrant. Add in the steams of baby Bok Choy and carrots. Stir-fry for a minute or two, add in bell pepper and leaves and fry well.
2. Add in a little water (about 1/4 cup) and oyster sauce. Stir-fry well and serve hot.