|Choi Stir Fry with Three Peppers|
Speedy prep, tantalizing savory-sweet flavors.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4 as a side dish
1 bunch bok choi, washed, stems separated from leaves.
3 tablespoons canola oil
2 cloves garlic, crushed
1 red bell pepper, cut into 1/4 inch chunks
1 green sweet pepper, cut into 1/4 inch chunks
1 hot pepper, seeded and finely minced. (I used jalapeno)
1-2 teaspoons hot pepper oil (optional)
2-3 tablespoons oyster sauce
Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate. Heat the canola oil in a wok or large skillet over medium heat, and cook the garlic, choi stems, sweet pepper, and hot pepper for 4 minutes, stirring. Add the choi leaves and hot pepper oil if using, stir, and cover for a few minutes to steam the leaves to the texture you like. Remove cover when the leaves begin to wilt, drizzle with oyster sauce, and stir to combine.
Delicious with rice and a half-sweet wine like a typical Riesling or Gewurztraminer.
Photo and Recipe by Tod Dimmick