1 medium bok choy, sliced 1 inch wide, whites and greens separated
1/2 onion sliced
1/2 red bell pepper sliced
12 oz. boneless skinless chicken breast halves, sliced 1/4 inch thick
1 t. chopped garlic
1/2 t. red pepper flakes
1/4 C shredded basil
Oil for stir frying
Sauce 1
2 T. fish sauce
2 t. sugar
2 T. soy sauce
Sauce 2
2 T. oyster sauce
4 T. water
1 t. chili paste
Sauce 3
1 t. cornstarch and 2 T. water
Instructions
Heat oil in wok. Stir fry onions, peppers, and white part of bok choy until crisp tender. Remove and keep warm.
Add oil to wok if needed and stir fry chicken, garlic and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
Add green part of bok choy and basil, stirring just until hot crisp, and beginning to wilt. Serve immediately.
I use whatever vegetables I want, I especially like Chinese long beans cut into 1 inch pieces. I always use the whole onion and pepper too, never leaving half...I have also used a cooked chicken breast but use little meat. I stir fry chicken, garlic, pepper flakes until chicken is done or heated through, add longest cooking vegetables, add sauce one then sauce two then cook till veggies pretty cooked adding chicken broth if desired, then the light veggies like greens and whole basil, lots of whole leaves and cover and just let wilt. I don't thicken and its a huge pot of yummy food! Serve over rice if desired.
I cook chicken first, add tougher vegetables, cook a few minutes, add delicate veggies (tons of veggies, anything I have around or anything I like), then add sauce one and sauce two, cook till mostly done and add tons of basil plus any leafy veggies like spinach or bok choy leaves, cover and let it sit till wilted. I don't use cornstarch and water, I like it soupy and eat it like a veggie stew.
Originally Submitted
6/22/2013
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