Bok Choy with Ground Chicken Stir Fry
If you love fish sauce (we do!) use 1 teaspoon soy sauce and 1 teaspoon fish sauce instead.
- 2 teaspoons cooking oil
- 1/2 pound ground chicken
- 1 stalk green onion, chopped
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, finely minced
- 1 pound bok choy, cut in half lengthwise
- 1 tablespoon water
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
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.