The author of The Malaysian Kitchen offers a quick side dish that ‘will complement anything you bring to the table’
Christina Arokiasamy’s Bacon & Bok Choy Stir-Fry
1 lb. baby bok choy
4 oz. slab bacon, cut into ½-in. pieces
1 tbsp. peanut oil
4 garlic cloves, minced
1 green chili (or Thai green chili), minced
½ tsp. kosher salt
1. Rinse bok choy in a large bowl, and drain. Roughly chop, and set aside.
2. Heat a large skillet or wok over medium heat until very hot. Add bacon and oil; cook, stirring occasionally, until bacon is crisp and most of fat is rendered, 3 to 5 minutes. Add garlic and chili; cook, stirring, until garlic is golden, 1 to 2 minutes.
3. Increase heat to high, and add bok choy and salt. Cook, stirring occasionally, until bok choy starts to wilt and shrinks by half, about 2 minutes. (Stems should be tender but not overcooked.) Remove from heat, and serve immediately.
Active time: 20 minutes
Total time: 20 minutes