Bok Choy and Ginger with… Protein.

Ok, so in this bowl is chicken stock, soy sauce, nam pla, grated ginger, brown sugar, cornstarch, mirin (rice wine) and Schiracha.


This is baby bok choy, split lengthwise and washed.


This is tofu marinating in soy sauce and rice wine vinegar. For those of you who consider this not to be a food, imagine it to be pork or chicken.


We also have onion, garlic, more ginger, and scallions.


Fry off your protein at a really high heat, remove. I needs me a wok.


Stir fry the veggies, minus the scallions. Add the garlic after the bok choy has started to wilt, so you don't burn it. If you want, a pinch of red pepper flakes is nice.


Make sure the sauce is really mixed together (i.e. the cornstarch isn't sitting in a lump at the bottom), and pour into pan. Scrape up the fond, and cook until thickened.


Toss protein back in to coat, and serve with rice, topped with sesame seeds and scallions. More Schiracha at this point, if you so desire.