Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 2 large eggs
- 1 bunch bok choy, washed and roughly chopped (separate stems and leaves for better cooking)
- 1 tablespoon cooking oil (vegetable or canola)
- 2 cloves garlic, minced
- 1-2 small red chilies, thinly sliced (optional, adjust to your spice preference)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
Instructions:
1. Prepare Ingredients: Whisk the eggs lightly. Roughly chop the bok choy (separate stems and leaves). Mince the garlic and thinly slice the chilies.
2. Scramble Eggs: Heat 1/2 tablespoon of the oil in a wok or large skillet or frying pan over medium heat. Add the eggs and scramble until just cooked through but still slightly moist. Remove from the pan and set aside.
3. Stir-fry Bok Choy: Add the remaining oil to the pan. Add the bok choy stems and stir-fry for 2-3 minutes until slightly softened. Add the bok choy leaves and stir-fry for another minute until wilted but still crisp.
4. Combine and Season: Add the scrambled eggs, minced garlic, and sliced chilies (if using) to the pan. Stir-fry for 1 minute to combine.
5. Finish: Stir in the soy sauce and sesame oil. Season with salt and pepper to taste. Stir-fry for another 30 seconds to allow the flavors to meld.
6. Serve: Serve immediately over rice or noodles, if desired.
Tips and Variations:
- Add other ingredients: Consider adding mushrooms, shrimp, or other vegetables to this recipe.
- Adjust the spice: Add more or fewer chilies to adjust the level of spiciness.
- Use oyster sauce: For a richer flavor, add a teaspoon of oyster sauce along with the soy sauce.
- Add other seasonings: Feel free to experiment with other seasonings like ginger, black pepper, or white pepper.