What you’ll learn:
This is one of our “house recipes” – something I make quite often and practically with my eyes closed. There’s no measurement, no weighing, just what you’d call a dump-n-stir, except this is more like a throw-in-n-stir-fry.
The great thing about stir fries is that a little meat goes a long ways. Just 1/2 pound of ground chicken will feed 4 people. You can sub with any type of ground meat – I like chicken best.
If you don’t have baby bok choy, sub with Napa Cabbage, regular Bok Choy, or any leafy vegetable like kale!
Prep Time: 10 minutes
Cook Time: 5 minutes
If you love fish sauce (we do!) use 1 teaspoon soy sauce and 1 teaspoon fish sauce instead.
In a wok or large saute pan over high heat, add the cooking oil. When hot, add ground chicken and saute until browned (but not fully cooked through). Lower heat to medium-high and add green onion, ginger and garlic and stir for 30 seconds or until fragrant. Add bok choy to wok with the water, toss well to coat with the oil, aromatics and chicken. Cover the wok. Allow to cook for 2 minutes or until the bok choy is crisp-tender. Add soy sauce, sesame oil and toss well for 30 seconds. The baby bok choy should be just-tender in the stem, but not too soft. Serve immediately.