
Servings |
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- 4 to 5 heads of baby bok choy
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 leek stalk cleaned and sliced
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- 1 tablespoon brown sugar
- 1/2 vegetable broth divided
- 1 tablespoon cornstarch
- 2 cups cooked long grain rice
- 3 cloves garlic minced
- 3 green onions sliced, divided
- 1/2 teaspoon Salt
- pinch black pepper
Ingredients
Ingredients
Stir Fry Sauce
Garlic Fried Rice
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- Cut off the bottom of each head to separate bok choy into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds.
- Mix stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve sugar.
- Taste-test. Add more sugar if too sour for your taste, or more lime juice if too salty. Fresh minced chili or dried chili can be added if you prefer it spicier.
- To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. Enjoy!