This quick and easy recipe pays homage to the typical meals served in traditional Hmong American households: a stir-fry of a protein and vegetable of choice. Typical Hmong stir-fry dishes use a sauce mixture consisting of oyster sauce, seasoning sauce/soy sauce, corn starch, and water. This dish makes stir-fry even simpler and only uses low-sodium soy sauce and half a teaspoon of sugar. Bok choy is a great source of vitamin C and vitamin K. It is an Asian cruciferous vegetable which falls into the same plant category as kale, Brussels sprouts, and broccoli.
1lbBaby bok choyleaves separated and cut in half the long way
1lbChicken
1TbspLow-sodium soy sauce
Salt and pepper to taste
Instructions
Wash hands with soap and water.
Cut your chicken into bite sized pieces. You may choose any part of the chicken.
Heat a wok (or skillet) over medium heat.
Add oil and heat until shimmering.
Add garlic and stir until fragrant. Keep an eye on the garlic and heat in order to not burn the garlic.
Add chicken into the wok (or skillet) and cook until golden in color or fully cooked.
Add baby bok choy into the pot and stir ingredients to combine the chicken and the baby bok choy.
Stir in soy sauce and sugar, then season with salt and pepper.
Stir chicken and bok choy until bok choy stems are tender, about 3 to 5 minutes.
Remove from heat. Serve over a bed of rice and enjoy.
Notes
Note: You can substitute the chicken with any meat of your choice or exclude it completely for a simple bok choy veggie dish. Add a kick to this dish by adding pepper flakes or your favorite spicy sauce.