These are veggies and they are stir-fried with bacon. They are simple and divine. Let’s be honest, everything tastes better with bacon. O.k. I blame my friend, Phon, who has an uber creative catering business in Bangkok Thailand. Her post last night, those summer bake goods: the savory scone with bacon and cheese, mango jam, and brownie. I couldn’t think of anything else all day today while I was at work, but what got me most was bacon! It’s bacon time! I need bacon! Some dinner with bacon tonight! #fortheloveofbacon
It’s time to do some stir-fried and let’s add some bacon goodness to it. Bok Choy is a type of Chinese cabbage. They do not form heads like cabbage; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. I’m using baby Bok Choy today. In the past, I had to make a trip to an Asian grocery store, but it is more common now and I can find it at my local grocery store. Last weekend, we went to the farmer’s market and got these beautiful organic baby Bok Choy. You can definitely tell that they are organic because they have holes all over. That’s a good sign that they didn’t use any chemical on this fresh, sweet and crunchy veggie.
I made Stir-Fried Baby Bok Choy with Garlic and Chili before without the bacon and Stir-Fried Asparagus. I love stir-fried because it’s easy and super quick. It only took me 20 minutes today, but I had to take pictures and wrote down the recipe so for you, probably 10-15 minutes. The key is a hot pan and you have to stir them quick. The Bok Choy should be cooked but still crunchy.
Let’s cook some food!
Cut baby Bok Choy into big pieces. Chop the garlic and thinly slice Thai chilis (or you can use jalapeño or serrano or even omit them if you don’t like spicy food).
Mix Agave (or sugar), Golden Mountain Seasoning Sauce
Heat up a medium pan, medium heat. I love using a cast iron skillet
Cook until they start to get crispy. Remove them from the pan to a small bowl.
From now on, it’s going to be super quick. My pan is screaming hot!
Add chopped garlic and chilis, stir really quick a few times.
Add baby Bok Choy, stir-fry until it starts to wilt.
Add the sauce mixture.
Stir to mix everything together and the baby Bok Choy is cooked but still crunchy. Take the pan off the heat.
Serve immediately with crispy bacon on top with some quinoa or rice. Enjoy!
Hope you give this Stir-Fried Baby Bok Choy with Bacon a try. The recipe card is below.
- 20-30 leaves of baby Bok Choy, cut into big pieces
- 2 Thai chili, thinly sliced
- 3 cloves of garlic, chopped
- 2 tablespoons Golden Mountain Seasoning Sauce (or light soy sauce)
- 2 tablespoon Agave
- 1 teaspoon Oyster Sauce
- 2 slices bacon, cut into small pieces
- Cut baby Bok Choy into big pieces. Chop the garlic and thinly slice Thai chilis.
- Mix Agave (or sugar), Golden Mountain Seasoning Sauce (or light soy sauce) and Oyster Sauce in a small bowl.
- Heat up a medium pan, medium heat. Once the pan is hot, add the bacon pieces. Cook until they start to get crispy. Remove them from the pan to a small bowl.
- Add chopped garlic and chilis, stir really quick a few times. Add baby Bok Choy, stir-fry until it starts to wilt. Add the sauce mixture, stir to mix everything together and the baby Bok Choy is cooked but still crunchy. Take the pan off the heat.
- Serve immediately with crispy bacon on top with some quinoa or rice. Enjoy!
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