The New York Times offers this simple stir fry recipe. Perfect with that big head of boy choy. It’s a nice stir fry sauce you’ll want to use on other things this year. It would be great with the kale, the turnips or the radishes this week. And yes, you can stir fry lettuce!
3 1/2 tablespoons oyster sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon soy sauce Pinch of sugar 1 tablespoon canola oil 1 tablespoon finely minced garlic 1 head of bok choy, cleaned, end trimmed
In a medium bowl, whisk together oyster sauce, rice vinegar, soy sauce and sugar. Taste for seasoning and adjust as needed.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle with the reserved sauce and serve.