Bok choy is a Chinese cabbage that is also sometimes called pak choi. There are two different versions of this vegetable. One is baby bok choy, which is the smaller of the two that has small leaves and is about the size of one’s palm. The other regular large bok choy has long white stalks and dark green leaves. The larger of the two is the one used in this recipe. This larger bok choy can be found in most local grocery stores. When shopping for it look for stalks that are white and firm without any bruises and leaves that are a nice dark green.
This bok choy with sweet chili sauce recipe is vegetarian and can be served as a side dish or on top of white steamed rice for a the perfect lunch. Enjoy!
To watch a video of these instructions click here.
1 head bok choy (regular large bok choy)
1 ½ tbsp peanut oil
1/8 tsp garlic salt
1/3 cup sweet chili sauce (The May Ploy brand works best in this recipe)
1/8 tsp crushed red pepper (optional – you can use more or less depending on how spicy you want it to be.)
- Cut the very bottom of the head of bok choy and discard. Then rinse each of the stalks under cold running water using your fingers to remove any dirt that may be on them and dry them thoroughly.
- Next, cut off the green leaves and save these leaves for another recipe. These leaves are best stored in the refrigerator wrapped in a paper towel and placed in a plastic bag. They will last about a week to a week and a half. Now cut the remaining stalks into ¼ inch to ½ inch squares.
- Next heat a wok on high and when it gets hot add the peanut oil and let it heat up. Vegetable oil and canola oil can also be used instead of the peanut oil if you choose.
- When the oil is hot add the bok choy and stir fry it for 2 minutes.
- Then sprinkle in the garlic salt and stir fry it for another minute.
- After another minute stir in the sweet chili sauce and the crushed red pepper and stir fry the bok choy for another 30 seconds.
- Then you can remove it from the heat and it is ready to serve. This makes 2 to 3 side servings.