Over at SFC Today talking about ProcrastiBitchiNation!Â I knocked out a synopsis and sent it off to my agent, thanks to some help from some good friends and I’m gearing up to hit the grocery store–we’re expecting really bad weather the next couple of days. I’m DYING for some homemade mac n cheese so that’s definitely on the dinner agenda this week, along with some Broccoli & Chicken over rice and Potato Soup.
And because it was so good and so easy, here’s last night’s dinner!
Spicy Bok Choy in Garlic Sauce
- 1 pound bok choy
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1/4 cup water
- 1 teaspoon grated fresh ginger root
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
- 1/8 teaspoon crushed red pepper flakes (optional)
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Now, I added a package of chicken thighs that I diced up small, subbed chicken broth for the water, used Agave Nectar instead of brown sugar, and I doubled the sauce. Next time I’ll definitely add some corn starch to thicken. It was a little juicy. I also added a lot more red pepper flakes than it called for. It gave it a sweet but spicy kick and was just awesomely yummy!!! I’d totally make this again, but I think two tablespoons of oil are too much (I’m not terribly fond of sesame oil–though I do like it when it’s cut with Coconut Oil which also cooks well at high temps but is very pricey).