Stir-Fried Baby Bok Choy

Vegetables, including leafy greens, are indispensable in Indian cuisine. When I was growing up, leafy greens were served at my home almost daily.

Most Indian recipes involving leafy greens require a longer cooking time and while this is necessary in some recipes, it may cause the leaves to lose their vibrant green color and deplete their vitamins and minerals content in the process. That’s the reason why I like using the Chinese style of stir-frying my leafy greens: cooking on high heat (with less oil) for a shorter period of time. I remember eating at Chinese restaurants back in Malaysia where usually an order of leafy greens hits the table almost immediately.

Baby Bok Choy, with light green stems and dark green leaves, are perfect when stir-fried as the stems stay crunchy and leaves succulent that way. I add a handful of garlic slices to my hot oil to infuse the dish with its wonderful aroma and taste before hitting the pan with a couple of dashes of oyster sauce.

No salt necessary here as the oyster sauce gives enough saltiness and flavor to this simple yet healthfully satisfying dish.

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