Chicken with bok choy (serves 4)
- 6-8 heads of baby bok choy
- Substitute with spinach if you are deprived of fresh bok choy.
- one hot red chili pepper
- 5 cloves of fresh garlic
- dark soy sauce (1-2 tbs)
- white wine (1-2 tbs)
- mushrooms (about 1 cup)
- sliced water chestnuts (one can)
- one large chicken breast (about 2/3 lb.)
- vegetable oil (2 tbs.)
Thinly slice garlic, red chili, onion, and chicken. Set aside each in its own prep bowl. Cut off bottoms of bok choy, rinse, drain. Steam bok choy for 3-5 minutes, set aside. Heat oil in wok over medium high heat for 2-3 minutes. Add onions. Cook for 1-2 minutes, stirring frequently, then add garlic. Stir. Cook 2-3 more minutes, then add chili. Add chicken after 1-2 minutes. Turn up heat to high. Cook, stirring frequently, until chicken is mostly down (no more pink). Turn down heat to medium high. Add mushrooms, and water chestnuts. Stir. Add soy sauce and wine to taste, stirring. Cook for 2-3 minutes. Add bok choy, and toss or stir until all ingredients are evenly distributed.