Showing posts with label Stir fries. Show all posts
Showing posts with label Stir fries. Show all posts
Today's recipe is the type of recipe everyone should have tucked up their sleeve. It comes in very handy when you find yourself with a few bits in the refrigerator which are still good to use, but not enough that a person could make a meal of them on their own. You could probably could use a trip to the grocery store but you have neither the time nor the inclination.
I will often find myself with part of a head of broccoli, an onion, perhaps a carrot or two, a couple pieces of bell pepper, a tomato, etc. You know what I mean. There is nothing wrong with them but for the fact that there are not huge amounts of any of them.
It happens to us all, but that doesn't mean that any of these tasty vegetables should go to waste, or that you need dash to the store until you really want to or have the time. You can make a delicious, quick and easy stir fry with them by adding a bit of this, a bit of that, and a lot of ingenuity!
One thing I love about stir fries is you don't need a lot of anything really, not even the protein part . . . and almost anything works protein wise. Beef, chicken, pork, fish, tofu, lamb, etc . You can even use leftover cooked meats if you really wanted to.
Using fresh protein however means that you can marinate the protein first and really get some flavor into it, but I suppose you could marinate cooked meats as well if you really wanted to.
A few nice flavors such as soy sauce, sesame oil, hot chili oil, garlic, five spice powder, garlic . . . and all of that lovely veg and protein thrown together in a pan and stir fried into a delicious Oriental inspired feast.
All you need on the side is a bit of rice, and Bob's your Uncle. Dinner is served!
INGREDIENTS NEEDED
TO MAKE
CLEAN OUT THE FRIDGE STIR FRY
The vegetables used can vary according to what you have on hand, as can the protein.
- vegetable or peanut oil to cook
- 1/4 lb. (4 ounces/115g) pound of meat or poultry (You can use raw beef steak, chicken, lamb or pork)
- 1/4 cup (60ml) of dark soy sauce
- 1/2 TBS soft light brown sugar, packed
- 1/4 tsp five spice powder
- 1 TBS rice wine vinegar
- 1/2 tsp grated fresh ginger root
- 1 clove of garlic, peeled and crushed
- 1/2 tsp red chili oil
- 1/2 tsp toasted sesame oil
- 1/2 pound (8 ounces/230g) of assorted raw vegetables, cut into bite sized pieces or thinly sliced (I used broccoli, carrot sliced thinly on the diagonal, wedged onion, broccoli florets, assorted peppers cut in slices and a ripe tomato cut into wedges)
- Salt and pepper to taste
- cooked rice to serve
On this day I used a piece of flank steak, partially frozen for ease of cutting. I cut it into strips about 1/3 of an inch thick and about 3 inches in length. You can use any protein so long as you cut the pieces similarly and in a size that can comfortably be eaten in a bite without having to use a knife.
Today I used bok choy, yellow and red peppers, onions and baby corn. You can use any vegetables which you enjoy and which you have available to use.
Five spice powder is a type of spice which contains five or more ingredients, usually star anise, cloves, cinnamon, pepper and fennel seeds. You can easily make your own mixture. There is a great recipe here.
You can find rice wine vinegar and dark soy sauce in the oriental ingredients aisle of your grocery store. Fresh ginger and garlic can be found in the produce aisle.
Toasted Sesame oil and Chili oil can also be found in the oriental ingredients aisle. Make sure you use the TOASTED sesame oil and not the plain. The toasted oil has a deeper flavor.
HOW TO COOK
CLEAN OUT THE FRIDGE STIR FRY
This is a quick and easy dish. No special skills required!
- About an hour before you plan on eating, cut your meat into thin strips on the diagonal. Place into a bowl. (This is best done using a sharp knife. Steak cuts thinner and easier if it is partially frozen.)
- Whisk together the soy sauce, five spice powder, sugar, vinegar, ginger root and oils, along with a bit of salt and black pepper. (Be judicious as the soy sauce is salty and the chili oil quite spicy). Pour over the meat and give it a quick stir to coat. (You can leave out the chili oil if you don't like really spicy food. I hardly ever use it these days.)
- Allow to marinate for about half an hour while you get your vegetables ready, giving it a stir every now and then. (This helps to make sure that it is evenly marinated.)
- Cut your broccoli into florets if you are using it and your carrots in thin diagonal slices. I cut the onion into wedges along with the tomato, if using. (Today I didn't use tomato.) The remaining vegetables I thinly slice. (I slice them about 1/4 inch thick.)
- Heat a large skillet over medium high heat. Add 1/2 TBS of peanut or vegetable oil. Drop in the meat. No need to drain.
- Cook and stir, flipping it around. (I use a pair of tongs to do this.)
- Start adding vegetables as required and according to the length of time it will take them to cook. Add the ones who take the longest first and work your way up to the ones which will cook really quickly.
- Keep flipping and stirring until the meat is cooked through and the vegetables are crispy tender. Serve hot with rice. (You want your meat, especially if it is poultry, cooked through. You want your vegetables to still have a bit of a bite.)
HINTS AND TIPS FOR STIR FRY SUCCESS
- Read through the recipe several times before beginning. This helps to familiarize you with any ingredients or equipment needed to make this recipe.
- Assemble all of your ingredients together before you begin. This helps to prevent you leaving out anything integral to the recipe.
- Make sure you cut your protein into bite sized pieces that can be easily eaten without having to cut them with a knife.
- Cut all of your vegetables into similar shapes. By that I mean cut all of your carrots to the same size. Cut all of your onions to the same size. Your peppers, etc. That way they will cook in the same amount of time.
- Cut ingredients into thin pieces for quick cooking.
- Make sure your oil is hot before you start adding anything.
- Cook your protein first and then add your vegetables. If you wish to prevent your protein from over cooking, you can remove it, cook your veggies and then readd the protein at the end, heating it through.
FREQUENTLY ASKED QUESTIONS
WHAT KINDS OF PROTEIN ARE SUITABLE FOR THIS RECIPE?
You can use fresh meat (lamb, beef, pork), poultry (chicken or turkey), or vegetable protein (tofu) in this quick and easy stir fry. Just be sure to cut all everything into an even size for stir frying and eating. On this day I used some steak, cut into strips.
WHAT KINDS OF VEGETABLES ARE SUITABLE FOR STIR FRYING?
I cannot think of a vegetable that you could not stir fry successfully. Today I used peppers, onions, bok choy and baby corns.
WHAT SIZE SHOULD I CUT MY VEGETABLES?
Make sure that all of your vegetables are cut bite sized or to a size that can easily be eaten without having to use a knife to cut them up. Cut like vegetables to the same size. You also don't want them to be too large. You want them to be of a size and thickness that cooks quickly. Peppers and onions are best cut into strips. Harder vegetables such as carrots should be cut into thin diagonal slices. Leafy greens should be cut into bite size pieces about 1-inch square.
CAN THE INGREDIENTS BE PREPARED AHEAD OF TIME?
You can certainly cut up your vegetables and meat ahead of time. Prepare them and place them (separately) into zip lock baggies and refrigerate. I would not do this more than twenty-four hours ahead of time. Since different vegetables cook in different times, I would also store them in separate baggies.
HOW FAR AHEAD OF TIME CAN I MARINATE THE PROTEIN?
I would not marinate it more than one half hour prior to needing it.
A FEW OTHER
STIR FRY DISHES TO ENJOY
CHICKEN POT PIE STIR FRY - A delicious throw together meal of a bit of cooked chicken, some cooked rice and some veggies with delicious pot pie flavors and flair. I threw this together when I was in quarantine after returning to Canada during the Pandemic using just what I had in the refrigerator. It turned out to be very delicious!
BOK CHOY CHICKEN - An easy bok choy chicken stir fry that can be whipped together quickly for a speedy weekday dinner. The tender chicken and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. This is a real favorite.
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Yield: 2 servings
Clean Out the Fridge Stir Fry
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick to make, easy and delicious! Uses a variety of proteins and vegetables. No waste here!
Ingredients
- vegetable or peanut oil to cook
- 1/4 lb. (4 ounces/115g) pound of meat or poultry (You can use raw beef steak, chicken, lamb or pork)
- 1/4 cup (60ml) of dark soy sauce
- 1/2 TBS soft light brown sugar, packed
- 1/4 tsp five spice powder
- 1 TBS rice wine vinegar
- 1/2 tsp grated ginger root
- 1 clove of garlic, peeled and crushed
- 1/2 tsp red chili oil
- 1/2 tsp toasted sesame oil
- 1/2 pound (8 ounces/230g) of assorted raw vegetables, cut into bite sized pieces or thinly sliced (I used broccoli, carrot sliced thinly on the diagonal, wedged onion, broccoli florets, assorted peppers cut in slices and a ripe tomato cut into wedges)
- Salt and pepper to taste
- cooked rice to serve
Instructions
- About an hour before you plan on eating, cut your meat into thin strips on the diagonal. Place into a bowl.
- Whisk together the soy sauce, five spice powder, sugar, vinegar, ginger root and oils, along with a bit of salt and black pepper. (Be judicious as the soy sauce is salty and the chili oil quite spicy). Pour over the meat and give it a quick stir to coat.
- Allow to marinate for about half an hour while you get your vegetables ready, giving it a stir every now and then.
- Cut your broccoli into florets if you are using it and your carrots in thin diagonal slices. I cut the onion into wedges along with the tomato. The remaining vegetables I thinly slice.
- Heat a large skillet over medium high heat. Add 1/2 TBS of peanut or vegetable oil. Drop in the meat. No need to drain.
- Cook and stir, flipping it around.
- Start adding vegetables as required and according to the length of time it will take them to cook. Add the ones who take the longest first and work your way up to the ones which will cook really quickly.
- Keep flipping and stirring until the meat is cooked through and the vegetables are crispy tender. Serve hot with rice.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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The temperatures outside are raging and it's gotten really hot and sticky. You are starving and you just want to make something quick and simple for your supper. Something that won't take forever to make or a lot of effort, because, let's face it, you just don't have the energy and can't be asked!!!
You also happen to have a lot of little bits and bobs in the veggie drawer that need using up. There's not a lot of any one thing, just a bit of this and a bit of that. You don't want to have to go to the grocery store either, not today. What can you do? I'll tell you what!
Make a quick and easy Chicken Chow Mein, that's what! This quick and easy stir fry is a delicious supper option that goes together pronto and makes a bit of veg and some chicken stretch like magic! Other than the chicken and veg all you need is a packet of three-minute oriental noodles. I always have one or two of those kicking around my larder.
Some stir fried chicken and veggies tossed together in a delicious sauce with some oriental noodles. Quick. Easy. Delicious. You cannot ask for much better than this on a busy night when you are starving but don't want to spend a lot of time!
I used chicken thighs for this, but you can use any boneless cut of chicken you like. King prawns would also work well as would pork or beef! This really is a "use-what-you-have" type of meal!
WHAT YOU NEED TO MAKE QUICK CHICKEN CHOW MEIN
You can use any combination of vegetables that you have in the fridge or garden to make this quick and simple dish. It's an all-in-one meal that always goes down a real treat!
- 2 boneless skinless chicken thighs
- 1 package of Maggi 3 minute noodles (chicken)
- pinch dried chili flakes
- 1/4 tsp garlic powder
- 1/2 red onion, peeled and sliced
- 1/2 medium green pepper, trimmed and cut into chunks
- 1/4 small head of green cabbage, trimmed and thinly sliced
- 1/2 carrot peeled and thinly sliced
- 1 stalk celery, sliced on the diagonal
- 1 large egg, beaten
- a splash each of toasted sesame oil and Ketjap Manis
- light olive oil
- salt and black pepper to taste
You don't have to use chicken thighs. A large breast would also work, but I like the almost gamey flavor and the texture of chicken thighs which works very well in this dish.
You can use any type of quick cook oriental noodle mix. They would all work well. You can use the seasoning packet or not, as you wish. Drain them well after cooking, and before you toss them together with the chicken and vegetables.
You can use any combination of vegetables that you have or that you enjoy. This is what was in my refrigerator today. Broccoli or cauliflower work well. Snow peas, peppers, etc.
I make my own Ketjap Manis. Ketjap Manis is a sweet, thick soy sauce, which originated in Indonesia. It has a much thicker consistancy than regular soy sauce and a sweet taste which comes from using palm sugar or jaggery. It can also be spicy. I make my own because it is not always available where I live. Its also a lot cheaper to make your own.
You don't have to use light olive oil, or run out and buy it to make this recipe. You can use whatever oil it is that you have in the house that you use for frying with. I always use light olive oil for frying.
HOW TO MAKE QUICK CHICKEN CHOW MEIN
Nothing could be easier. It goes really quickly together if you have everything chopped and in place before you begin!
Trim any fat from the chicken and then season with salt and pepper to taste.
Heat a splash of sunflower oil in a skillet over medium high heat. Add the chicken and cook for approximately 5 to 6 minutes per side, until golden brown and the juices run clear. Remove and set aside.
Cook the Maggi noodles according to package directions and drain well. Rinse in cold water and drain again. Set aside.
Using the drippings in the pan add the cabbage and cook for a few minutes until just starting to wilt.
Add the pepper, onion, carrot and celery. Cook for a few minutes until all the vegetables are crispy tender.
Add the chili flakes, garlic powder and ketjap manis. Toss everything well together.
Push everything over to one side in the pan and drop the beaten egg into the empty side. Scramble it and then stir it into the vegetables.
Cut the chicken meat crosswise into slices and add to the pan along with the noodles. Toss all together and heat through.
Taste and adjust seasoning as required. Serve immediately.
One thing I loved about this quick and easy supper is that it was a complete meal in one. You could serve it with some rice if you were looking for something a bit heartier, but this was perfect all on its own.
It went down perfectly on a day that was quite warm. I wasn't feeling like spending too much time in the kitchen and this was just right! Plus, it helped me to use up all the neglected bits of veg in my crisper drawer that needed using up before I replenished it!
I love a good stir fry, with or without noodles. They are a great way to use up the bits and bobs in the refrigerator as well as being a way to make a small amount of meat stretch a long way! Here are a few more of my favorites!
LEMON CHICKEN STIR FRY - This tasty stir fry contains fresh broccoli, snow peas, red onions and fresh cherry tomatoes .and thinly sliced chicken breasts. This one has a delicious sauce, with lovely lemon flavors created by using fresh lemon zest and some lemon pepper seasoning, which also gives it a bit of a punch. Unusually there is also a bit of an herby touch from fresh thyme. This is delicious served spooned over a bed of Cappellini pasta.
CANTONESE CHICKEN CHOP SUEY - Not only is this an incredibly quick and easy dish to make, but it is also delicious and very forgiving! You can use just about any vegetable in any combination that you like. You can even use a frozen chop suey vegetable mix. It also uses a prepared Teriyaki sauce. Adapted from Betty Crocker's Forgotten Recipes, this is delicious served with a sprinkle of chow mien noodles and toasted cashew nuts!
Yield: 2 Servings
Quick & Easy Chicken Chow Mein
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
This is a quick and easy supper dish that goes together very quickly, especially if you have all of your ingredients chopped, etc. before you start. You can vary the vegetables according to what you enjoy or what you have in the fridge. This is quite an adaptable recipe!
Ingredients
- 2 boneless skinless chicken thighs
- 1 package of Maggi 3 minute noodles (chicken)
- pinch dried chili flakes
- 1/4 tsp garlic powder
- 1/2 red onion, peeled and sliced
- 1/2 medium green pepper, trimmed and cut into chunks
- 1/4 small head of green cabbage, trimmed and thinly sliced
- 1/2 carrot peeled and thinly sliced
- 1 stalk celery, sliced on the diagonal
- 1 large egg, beaten
- a splash each of toasted sesame oil and Ketjap Manis
- Light olive oil
- salt and black pepper to taste
Instructions
- Trim any fat from the chicken and then season with salt and pepper to taste.
- Heat a splash of sunflower oil in a skillet over medium high heat. Add the chicken and cook for approximately 5 to 6 minutes per side, until golden brown and the juices run clear. Remove and set aside.
- Cook the Maggi noodles according to package directions and drain well. Rinse in cold water and drain again. Set aside.
- Using the drippings in the pan add the cabbage and cook for a few minutes until just starting to wilt.
- Add the pepper, onion, carrot and celery. Cook for a few minutes until all the vegetables are crispy tender.
- Add the chili flakes, garlic powder and ketjap manis. Toss everything well together.
- Push everything over to one side in the pan and drop the beaten egg into the empty side. Scramble it and then stir it into the vegetables.
- Cut the chicken meat crosswise into slices and add to the pan along with the noodles. Toss all together and heat through.
- Taste and adjust seasoning as required. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
They had some lovely looking Bok Choy on offer in our local shops on Saturday last when I did my shopping and so I picked some up. A friend of mine had recommended this recipe for a Bok Choy and Mushroom stir fry that I wanted to try that was also Vegan. It looked fabulous!
The weather was really poor that day, and we had my brother in law with us, so I was in a bit of a rush to get what I needed and be done, so I unfortunately forgot to get some of the ingredients needed to make the recipe. Mushrooms and chilies. Kind of integral to the dish!
Its been snowing and blowing every day since then so I haven't been able to get back to the shops to pick up any either. Today I decided to cook the Bok Choy while it was still lovely and fresh and I found this fabulous looking Bok Choy Chicken Recipe on a page called Rasa Malaysia.
I have made her recipes before and they have always turned out very well. They are also very authentic. This stir fry used very few ingredients, and I had everything I needed to use to make it.
I am still playing around with Vegan and Vegetarian recipes, but I do have two freezers with lots of meat in them that I need to use. I can't really afford to get rid of it. So for the most part I will be eating plant based, but I will also be mixing in meat recipes until it is all gone.
I am still not sure I can go totally Vegetarian, but I am quite confident that I can quite happily eat more plant based meals in general.
This today has chicken in it. It would be very easy to make Vegan however simply by replacing the chicken with Tofu bits or Tempeh.
The whole thing is a very simple stir fry actually, with not a ton of ingredient,. so the preparation is quite quick and simple as well. Quite often I will be put off from making certain things because they ask for too many different things or outrageously different or expensive ingredients.
This was quite doable and I went with it. I am really pleased that I did! This was a winner!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
WHAT YOU NEED TO MAKE BOK CHOY CHICKEN
If you keep a well stocked larder of Asian ingredients you may well have everything you need to make this tasty stir fry in your kitchen right now! I always have them on hand because I love to make my own Chinese dishes! Once opened these things will keep in the refrigerator for quite a while, even so I don't recommend buying very large bottles of them unless you cook Chinese food really often!
For the sauce:
- 1/2 TBS of Chinese oyster sauce
- 2 TBS cold water
- 1/4 tsp toasted sesame oil
- 1/4 tsp white pepper
- 1 tsp Mirin
- 1/2 tsp sugar
For the chicken:
- 6 ounces (170g) boneless, skinless chicken breast (I used one large one)
- 1/2 TBS dark soy sauce
- 1/2 TBS cornstarch (corn flour)
You will also need:
- 2 TBS oil (divided)
- 8 ounces (1/2 pound/227g) Bok Choy, washed well and cut into bite sized pieces
- 1 inch piece of fresh gingerroot, peeled and cut into thin coins
Quite often my sister and I will share ingredients such as Oyster sauce, etc. Just slip half of it into a clean jar and label, including the use by date. Pop into the refrigerator to store. I have never frozen it, so I can't say for sure if you can freeze these things or not!
I always have both light and dark soy sauces in my cupboard, refrigerator. Today I used the dark one as it has a stronger flavor.
Toasted Sesame oil will give you a lot more flavor than regular sesame oil.
I buy my chicken breasts in large packs and then divide and freeze them individually. They don't take long to thaw out when it comes time to use them. About 15 minutes in the bag, set into a pan of cold water and they are ready to slice and use.
Bok Choy can be found in the fresh vegetable section of the shops. Bok choy contains the minerals potassium, magnesium, and calcium, which work to help naturally regulate your blood pressure. It is beautiful in a stir fry.
I use Organic Gingerroot, not the one that comes from China. It is much thinner, but has a lovely strong ginger flavor. You can find it in the fresh produce section of the shops as well. Its usually near the garlic and potatoes.
HOW TO MAKE BOK CHOY CHICKEN
This is really simple to make. All you need is a large skillet or wok to stir fry your ingredients in. If you have everything prepped and ready to go you can be enjoying this in about 10 minutes!
Begin by marinating your chicken. Slice your chicken breast crosswise into thin pieces. Whisk the soy sauce and corn flour together in a bowl. Toss together to coat the chicken and set aside to marinate for about 10 minutes.
Whisk together all of the sauce ingredients in a small bowl. Set aside.
Wash your Bok Choy really well, getting in between the leaves. Pat dry. Slice crosswise into bite sized pieces, discarding the base ends.
Heat 1/2 TBS of oil in a large non-stick skillet or wok until hot and almost smoking. Add the chicken pieces and quickly stir fry until the chicken is opaque and just cooked through. Scoop out to a small bowl and set aside.
Add the remaining oil to the pan, heat and add the gingerroot. Stir fry until fragrant, about 30 to 40 seconds. Add the chicken back to the pan and do a few stirs. Add the chopped Bok Choy and stir to combine well.
Add the sauce, and toss to coat everything. Continue to stir fry until the Bok Choy is just crispy tender. Do not over cook.
Serve immediately. Steamed rice goes well with this.
This was absolutely delicious, so much so that I had to use restraint from eating the whole thing myself. With lovely crisp Bok Choy, tender pieces of flavorful juicy chicken and a wonderfully flavored sauce.
Everything worked together in perfect balance. The textures, the flavors, etc. I also loved that it was very quick and easy to make. I give this two thumbs up!
I just love Asian flavors and cooking. They are fresh and delicious and usually go together very quickly. If you are also a fan you might also enjoy the following recipes:
TERIYAKI BEEF STIR FRY - I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what vegetables you have on hand. This one boasts a lush teriyaki sauce, tender pieces of steak and crispy tender vegetables.
CANTONESE CHICKEN CHOP SUEY - A rainbow of colors, textures and flavors. Chicken, fresh vegetables, cashew nuts, and a delicious mix of saucy ingredients and honey. Serve with crispy chow mien noodles and rice for a real oriental treat!
Yield: 2
Bok Choy Chicken
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
This is a quick, easy and delicious meal with fresh Asian flavors. If you have all of your ingredients prepped and assembled ahead of time it goes together in a flash! Quick, easy, healthy and delicious!
Ingredients
For the sauce:
- 1/2 TBS of Chinese oyster sauce
- 2 TBS cold water
- 1/4 tsp toasted sesame oil
- 1/4 tsp white pepper
- 1 tsp Mirin
- 1/2 tsp sugar
For the chicken:
- 6 ounces (170g) boneless, skinless chicken breast (I used one large one)
- 1/2 TBS dark soy sauce
- 1/2 TBS cornstarch (corn flour)
You will also need:
- 2 TBS oil (divided)
- 8 ounces (1/2 pound/227g) Bok Choy, washed well and cut into bite sized pieces
- 1 inch piece of fresh gingerroot, peeled and cut into thin coins
Instructions
- Begin by marinating your chicken. Slice your chicken breast crosswise into thin pieces. Whisk the soy sauce and corn flour together in a bowl. Toss together to coat the chicken and set aside to marinate for about 10 minutes.
- Whisk together all of the sauce ingredients in a small bowl. Set aside.
- Wash your Bok Choy really well, getting in between the leaves. Pat dry. Slice crosswise into bite sized pieces, discarding the base ends.
- Heat 1/2 TBS of oil in a large non-stick skillet or wok until hot and almost smoking. Add the chicken pieces and quickly stir fry until the chicken is opaque and just cooked through. Scoop out to a small bowl and set aside.
- Add the remaining oil to the pan, heat and add the gingerroot. Stir fry until fragrant, about 30 to 40 seconds. Add the chicken back to the pan and do a few stirs. Add the chopped Bok Choy and stir to combine well.
- Add the sauce, and toss to coat everything. Continue to stir fry until the Bok Choy is just crispy tender. Do not over cook.
- Serve immediately. Steamed rice goes well with this.
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