Wednesday, February 13, 2013

Thai Bok Choy Stir-Fry

Surprisingly, my Thai book doesn't have many vegetable recipes that don't contain meat as well. While looking for a side dish, this complicated maters a bit. This recipe originally calls for water spinach, but spinach, bok choy, yu choy, baby bok choy, and broccoli rabe are all suggested substitutions. I went with baby bok choy. I didn't have Thai brown bean sauce, so I used a Chinese chile bean sauce that was sitting in the fridge. It gave the dish a little bit extra kick, but that wasn't a bad thing at all. Unless I can find some more Thai vegetable dishes, we may be eating a lot of this one.

One year ago: Chicken Thighs with a Peanut Sauce
Two years ago: City Chicken
Three years ago: Cauliflower, Chickpea, and Tomato Couscous

Thai Bok Choy Stir-Fry (from Real Thai; originally Water Spinach in Flames)

2 lbs greens of your choice (see above)
2 tbsp fish sauce
1 tbsp brown bean sauce (dao jiow)
1 tbsp sugar
1/4 cup vegetable oil
2 tbsp chopped garlic
1/2 tsp ground pepper

1. Trim greens if needed and coarsely chop. (If there are thicker stems, keep them separate.)
2. In a small bowl, combine fish sauce, bean sauce, and sugar.
3. Heat wok over high heat. Add oil and swirl to coat. When smoking hot, add garlic and toss. (If using thicker stems add now and cook 1 minute.)
4. Add fish sauce mixture and mix with oil.
5. Add greens. Toss until it begins to wilt.
6. Transfer to serving platter with cooking liquid. Serve hot or warm.

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