Bok Choy - 5 cups or so washed and cut up
Carrotts - 1 cup slice
Onion - half a small onion cut in big pieces like 1"
Oil- 1 teaspoon
Salt to taste
Oyster Sauce- 2 table spoon
Instruction with pictures
1. Wash Bok Choy and cut them in 1.5 inches. Drain them in colander.
2. Put oil, onion and carrots in 12" frying pan.
3. Cook them stirring occasionally till they look like the picture below. I cook on hi heat.
4. Add Bok Choy and close lid of pan immediately. Pour 1/2 cup water if you wish.
5. Open lid and Stir till they look like in the picture below. Approximately 5-7 minutes. Add Oyster sauce. Stir to mix it all up.
6. Serve immediately. This dish does not tease good cold or leftover. It tastes really good if you pour it over steamed Jasmine rice and eat it strait away.
Instruction with pictures
1. Wash Bok Choy and cut them in 1.5 inches. Drain them in colander.
2. Put oil, onion and carrots in 12" frying pan.
3. Cook them stirring occasionally till they look like the picture below. I cook on hi heat.
4. Add Bok Choy and close lid of pan immediately. Pour 1/2 cup water if you wish.
5. Open lid and Stir till they look like in the picture below. Approximately 5-7 minutes. Add Oyster sauce. Stir to mix it all up.
6. Serve immediately. This dish does not tease good cold or leftover. It tastes really good if you pour it over steamed Jasmine rice and eat it strait away.
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