Thai cuisine · Vegetable Dishes

Pad Pak Choy Nam Man Hoy

Bok choy stir-fried in a hot wok with plenty of garlic and oyster sauce, glossy outside and still crisp at the stem.

Ingredients · for 4 servings

• 800 g bok choy
• 6 garlic cloves
• 3 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• 100 ml water
• 3 tbsp vegetable oil

Instructions

1. Quarter the bok choy lengthwise, wash thoroughly between the leaf bases and drain very well – leftover water cools down the wok.
2. Separate the stems from the leaves and cut the stems into 3 cm pieces so they cook evenly later.
3. Roughly chop the garlic and mix oyster sauce, soy sauce, sugar, white pepper and the water in a bowl.
4. Heat the oil in the wok until lightly smoking, fry the garlic 20–30 sec. stirring until pale golden, and immediately add the stems.
5. Stir-fry the stems for 2 min., turning constantly, then add the leaves and the sauce and cook uncovered for another 1–2 min. until the leaves wilt and the sauce clings glossily to the vegetable.
6. Transfer immediately to a flat platter, spoon the remaining liquid over it and serve hot with jasmine rice.