Prep 10 mins
Cook 2 mins
Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.
- 6 baby bok choy, cut lengthwise in half
- 1 teaspoon oil
- 1 teaspoon sesame oil
- 2 cloves garlic, chopped
- 1 teaspoon grated gingerroot
- 1⁄2 cup chicken stock
- 1 tablespoon oyster sauce
- 2 teaspoons ketjap manis (Indonesian sweet soy sauce)
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
- Heat both oils in a wok and saute garlic and ginger.
- Add bok choy and stir fry 2 minutes.
- Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.
well - I sprang for all the ingredients and used most of my garden harvest of bok choy. When you stir fry in oil first, it seals the greens, and the sauce just slips off, doesn't permeate. I put the sauce on the fish I served with it instead and all enjoyed. The bok choy was nice even without sauce, just stir fried in the oils!
This bok choy recipe is so good. And so easy to make. The sauce was perfect and traditional-tasting. Instead of cornstarch I used arrowroot, and I added three sliced-up green onions to the stir fry. I served it over steamed jasmine rice. Delicious. I will make this often.
Very good! I love collecting ways to prepare one of my favorite veggies--bok choy. I added a sprinkle or two of red pepper flakes to kick it up a notch. Turned out very yummy. Thanks for posting!