Another simple, flavorful, and healthy dish from Jaden Hair's Steamy Kitchen Cookbook.
I served this with Coconut Shrimp, also from Jaden's book. These two dishes together were the perfect weeknight meal. They both came together in around 30 minutes, from stepping foot in the kitchen through sitting down to relax and dig in. Not counting, of course, the hour+ my adorable-beyond-belief yet inconveniently slow rice cooker took to do its thing.
Stir-Fried Snow Peas and Bok Choy
Adapted from The Steamy Kitchen Cookbook
1 tablespoon high-heat cooking oil
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3/4 pound baby bok choy, leaves separated (Amy's note: I used regular-sized bok choy and sliced it)
1/2 pound snow peas
1/2 cup store-bought or homemade chicken or vegetable stock or water
2 tablespoons oyster or hoisin sauce
1/2 teaspoon sesame oil
1. Add the cooking oil, garlic, and ginger into a wok or large frying pan. Turn the heat to medium-high. As the oil heats up, the garlic and ginger will sizzle and infuse the oil with flavor. When the oil is hot (be careful not to burn the garlic and ginger), add the bok choy and snow peas. Immediately toss to coat the vegetables in the garlic, ginger, and oil.
2. Stir-fry for 30 seconds. Add the stock or water and oyster sauce and bring to a boil. Cover and cook for 1-2 minutes until the bok choy is crisp-tender at the stem. Drizzle on the sesame oil and serve.