Recipe by COOKGIRl
If you can buy baby bok choy, please do give a try. We much prefer the flavor of baby bok choy to standard boy choy which to our palates at least is quite bitter and too strong tasting. Omit the Thai pepper and replace with milder chile or freshly ground black pepper for less spicy version. A CG Original.
Top Review by pinkpeppercorns
Very tasty! The galangal added a nice touch. I didn't have Thai peppers on hand so used a sprinkling of hot red pepper flakes. I'll definitely be making this often. Thanks for posting it.
- 6 -8 heads baby bok choy, chopped coarsely
- 1 small Thai peppers, cut into thin slivers (optional)
- 1 garlic clove, finely minced
- 1⁄4 cup green onion, sliced
- 1 -2 teaspoon fresh galangal, grated (NOT dried)
- 1 teaspoon regular sesame oil
- 1⁄2 teaspoon toasted sesame oil
- fresh lime juice, for garnish
Directions See How It's Made
- In large saute pan, heat the oil on medium heat.
- Lightly saute the garlic for 30-45 seconds then increase the heat to medium-high and add the baby bok choy and Thai pepper.
- Saute another 2-3 minutes, being careful not to burn; adding more oil and/or reducing heat if necessary. The bok choy should be cooked through and wilted slightly, NOT slimey or dark colored.
- Add the galangal and the green onions. Saute another 45 seconds, stirring constantly. Season with salt and drizzle with lime juice.
- Serve as a side dish or over steamed brown rice or soba noodles.