Bok Choy Stir Fry and Garlic Fried Rice
Week of 12/09/19 to 12/15/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
  • 4 to 5 heads of baby bok choy
  • 1tbsp vegetable oil
Stir Fry Sauce
  • 2cloves garlic minced
  • 1 leek stalkcleaned and sliced
  • 2tablespoon hoisin sauce
  • 2tablespoon soy sauce
  • 2tablespoon sweet chili sauce
  • 1tablespoon brown sugar
  • 1/2 vegetable brothdivided
  • 1tablespoon cornstarch
Garlic Fried Rice
  • 2cups cooked long grain rice
  • 3cloves garlicminced
  • 3 green onionssliced, divided
  • 1/2teaspoon Salt
  • pinch black pepper
Bok Choy Prep
  1. 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.
Stir Fry Sauce
  1. Mix stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve sugar.
  2. 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.
Frying the Bok Choy
  1. Heat a wok or large frying pan over medium-high to high heat. Add oil and swirl around.
  2. Add bok choy plus 2 to 3 tbsp. stir-fry sauce. Stir-fry 1 to 2 minutes, or until pan/wok starts to become dry. Keep adding sauce a little at a time and continue stir-frying until bok choy is bright green and the white stems are softened but still crunchy.
  1. 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!