Stir Fried Bok Choy with Cabai Merah

Bok choy, also known as Pak choi or Chinese cabbage, forms a small but elongated head with plump white stalks and deep green leaves. The vegetable is very common in food courts in Singapore and the first time I tried stir fried Bok Choy, I fell for it. Green have always been a weakness and this was definitely a winner with me.

Cabai Merah red chillies, also known as Cabe Merah are fresh red chillies that are most popular in Malaysia and Indonesia. They are a deep red, thick and long and are only slightly hotter than the capsicum, the family to which they belong. I have used them in fried rice recipes and mushroom stir fry. The flavour is superb when stir fried and they go extremely well with Bok Choy.

Let's stir up a recipe with both of them, shall we? This recipe is very simple and easy since too many flavours take the focus off the Bok Choy.

Stir Fried Bok Choy with Cabai Merah
Serves: 2

What I Used:

Bok choy - 8 stalks, washed and chopped (both stem and leaves)
Cabai Merah (fresh red chillies) - 6 to 7, chopped
Garlic - 3 pods, minced
Soy sauce - 1 tbsp
Oil - 1 tbsp
Salt - to taste

How I Made It:

1. Heat oil in a pan. Add the minced garlic and fry until golden brown. Keeping the fire on high, add the soy sauce and stir until it bubbles (1 min).
2. To this add the cabai merah and the chopped bok choy. Reduce fire and stir until the boy choy wilts. Add salt.

Serve hot with fried rice or plain rice with some curry.