There is not much variation from the Bokchoy Eggplant Stir Fry.
- Take 4 baby bok choys and peel the leafs as shown in the pic. Do not chop them.
- Chop 7 garlic pods into large chunks
- Chop 1 red onion into larger pieces as shown
- Chop about 8 mushrooms into larger chunks
- In a thick pan, heat about 6 tsp of oil (liberal oil)
- Toss the garlic and stir fry for less than a minute
- Toss the red onions and sprinkle some salt
- Immediately add the mushroom and saute for a minute
- Add 2 tsp of Soy Sauce, 1 tsp of Red Chilly paste, a pinch of sugar(optional)
- Stir them for 30 seconds
- Now add the Bok Choy leafs and keep stirring on high flame for a minute
- The leaves will wilt lightly and the stem portion of the bok choy will be half cooked
- Bok Choy Stir fry is ready to serve
- Serve hot with Plain rice or as is
- Do not add water while cooking as mushroom and bok choy leaves enough water
- Also do not saute red onions too much.
- All vegetables should be crunchy or 'Al dente' (firm but not hard)
