Just harvested the last row of baby Bok (Pak) Choi; the birds were starting to feast on it (they know a good thing when they see it), and I wanted to make something for dinner that was SUPER simple and fast before they ate it all. This stir fry is so easy with just 5 ingredients and took me less than 20 minutes from harvesting the bok choy to eating it. My kind of summer dish! The hoisin sauce is what makes the dish special, so make sure you are using one that is really delicious. My favorite is the Wok Mei brand, available in most stores with a good Asian foods section. You could easily add other things like garlic, carrots, sprouts, etc. but I was going for a very simple dish and really wanted to taste my freshly harvested Bok Choi so didn’t want to get too carried away with more ingredients 🙂
RECIPE for Super Simple Bok Choi Stir Fry
(serves 2 as main dish)
• 3 – 4 small heads of baby Bok Choi (you can use regular if you can’t get baby)
• 6- 8 large fresh mushrooms
• ¼ cup raw or toasted cashews
• 2 – 3 TBSP Hoisin Sauce
• 1 TBSP toasted sesame seed oil
• Toasted sesame seeds for garnish
1. Wash the Bok Choi and slice white ribs into 2 “ pieces. Thinly slice the green tops and set aside.
2. Wipe the mushrooms with a damp cloth and thinly slice.
3. Heat the sesame oil in a large wok style pan until very hot. Add the mushrooms and sauté for a minute or two.
4. Add the cashews and stir into the mushrooms. Cook for 1 minute
5. Add the white ribs of the Bok Choi to the sautéing mushrooms and cook another minute or two, then add all the greens and continue to cook on high heat until the greens are wilted and the ribs are tender. This only takes a few minutes.
6. Stir in the Hoisin Sauce and coat all the ingredients well. Add more if you like it really “saucy”.
7. Place the sauté into a bowl, top with toasted sesame seeds and devour. You could serve this with some steamed rice but I didn’t want to wait that long!