Bok Choy Stir Fry - (Chinese)

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Bok Choy Stir Fry - (Chinese)

 

1 bunch Bok Choy (chopped into 1/2 inch long pieces)

3 medium Carrots (sliced into small sticks)

1-2 cloves Garlic (crushed or finelly chopped)

1 medium Onion (chopped)

Some Liquid Aminos (or Soy Sauce)

Some Salt

1 c. Water (or more if needed)

 

 

Chop the vegetables. In a large non-stick pot or wok, heat the water

until it boils. Add the carrots, garlic, onions, and white stems of

the bok choy. Stir frequently and cover with lid in between stirring

so the vegetables cook with the steam. Cook for about 2 minutes. When

the vegetables are half cooked, add the green part of the boy choy

leaves and liquid aminos and salt to taste. Continue stirring and

voering with the lid (you may need to add a little more water so the

vegetables don't burn) until the vegetables are the desired

tenderness. Serve with rice.

 

Note: If you have a lot of water in the bottom of your pot once the

vegetables are cooked, mix 1-2 tablesppons of corn starch or

arrowroot powder with 2-3 tablespoons of water, then mix into the

vegetables. This thickens the liquid and makes the vegetables more

flavorful