Prep 10 mins
Cook 7 mins
This is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. I used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. You can also use canola oil if you do not like using peanut oil. Please excuse the redness in the photo - that's just my camera/lighting/or me!
- 3 garlic cloves, crushed
- 1 tablespoon ginger, finely grated
- 1 tablespoon peanut oil
- 1 large leek, cut in half & chopped into 1/2 inch thick slices
- 1 bunch baby bok choy, stems removed from the leaves
- 12 Brussels sprouts, cut into quarters
- 1 tablespoon oyster sauce
- 3 tablespoons light soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds, lightly toasted
- Chop the stems of the bok choy into slices (about 1 inch thick).
- Heat a large frying pan/wok on high heat.
- Add the peanut oil, then the ginger & garlic. Stir fry for 1 minute.
- Add the chopped sprouts & leeks, stir fry for 3 minutes.
- Add the bok choy stems, fry for 2 minutes.
- Add the sesame oil, oyster & soy sauces, then add the bok choy leaves. Stir fry for 1 minute.
- Remove from the heat & toss through the sesame seeds.
- Serve with steamed rice.
- This is also a nice with fish/chicken.
EXCELLENT! I doubled this and am glad I did. I made it with a bag of frozen baby brussel sprouts so started cooking them before adding the other veggies. I LOVED the veggie mix in this and the flavor of the sauce. I did sub fish sauce for the oyster sauce and used tamari as you suggest. Really yummy over rice. Freddy Cat says thanks for the trip to Asia!
This was delicious! The vegetables accompanied by the ginger, garlic, and oyster sauce really is terrific. Much better then we can ever get out in a restaurant. I added some additional vegetables to this dish, match stick carrots, mushrooms, radish, green pepper, and celery. However; even if you only had the vegetables recommended you would not be disappointed! Perfect and cooked up perfectly. So easy to put together. I served this as a side with Stir-Fried Rice Noodles With Black Bean Sauce which hand in hand and was quite a taste sensation for the farm. Other then the additional veggies I didn't change anything else and this was just glorious! Thank you LittleKiwichook! Made for *ZWT4* June 2008.
This was a very nice recipe. DH liked the combination of leeks and sprouts, and I love bok choy. It was, for me, wayyy too salty. Next time I will definitely cut back on the soy sauce. I also added a little bit of cornstarch/water at the end to thicken up the sauce. We'll try this one again, with less soy.