This lightning-fast stir-fry pairs tons of fresh baby bok choy and sliced red bell pepper with a rich oyster sauce that goes perfectly over rice.
Slideshow: Perfect Stir-Fry Recipes
1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
1 tablespoon minced or grated ginger
2 cloves garlic, minced
3 tablespoons oyster sauce
2 teaspoons fish sauce
1/2 medium red bell pepper, cored and sliced
2 tablespoons sesame seeds
How to Make It
Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 minutes, or until soft, and then add the bok choy. Cook for 1 minute, or until the bok choy just starts to wilt.
Stir in the oyster sauce, fish sauce and bell pepper and cook for about 1 minute or until heated through.
Garnish with sesame seeds and serve warm over rice.
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