Prep 15 mins
Cook 5 mins
Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish.
- 1 teaspoon fried garlic, crushed
- 1⁄2 teaspoon red pepper flakes, crushed
- 1 tablespoon low sodium soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon sugar (or two if you prefer sweeter)
- 1 teaspoon sesame oil
- 1⁄8 teaspoon ground ginger
- 2 tablespoons corn or 2 tablespoons peanut oil
- 4 cups shredded baby bok choy
- toasted cashews (optional) or sesame seeds (optional)
- Mix well first seven seasoning ingredients in small glass dish; set aside.
- Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
- Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
- Optional: add sesame seeds or cashews before serving.
A quick and tasty preparation for bok choy or any other cabbage. The amount of red pepper is definitely on the hot side - if you're not looking for spicy, you might start with a smaller amount.
Loved it! Great zippy flavor and a little sweet, too. Bok choy is such a great vegetable. I'm always like to find different ways to enjoy it. This is a winner. Thanx!
What a great recipe to serve for your veggie or your side! This is the first time I've ever used bok choy and also the first time I've ever used sesame oil! LOL Great change of pace from our normal veggies , and next time it will have red pepper flakes in it! (I was out *sigh*) Thanks so much for posting artistclogger!