Stir-fried vegetable is always a staple side dish in any Asian meal. I don’t know about other Filipino household back then, but I grew up with my mother cooking lunch and supper with a triad of stir-fried vegetable, steamed rice, and meat or fish for the main dish. It’s like a holy trinity of Filipino daily meal.
Stir frying is very versatile and forgiving. You can never go wrong; there is no right or wrong combination. The more ingredients you add the better. If you have any leftover meat from previous meal, seafood or even deli meat you can add them in the stir-fry for added taste and texture.
When I settled here in the Midwest, I started seeing vegetables I haven’t seen before the likes of Kale, Swiss chard, collard greens, endive, fennel, kohlrabi, etc. To be honest up to these days, I still haven’t used any of those in my cooking yet. I promised myself I will try them one of these days.
But just like how the old saying goes, old habits are hard to break. So when I go food shopping especially in the vegetable aisle, I look for the same familiar vegetables I grew up with; such as bokchoy, cauliflower, broccoli, cabbage, green beans, etc.
The star of this recipe is Bokchoy, a member of the cabbage family. It is bright green, crunchy, fresh and has a subtle flavor and great texture. Both the leaves and the stalks of Bokchoy can be eaten.
This is a stir-fry recipe, so cooking happens real fast. Make sure to have all the ingredients prepped and cut before cooking starts. This recipe could be served over steamed rice or fried rice or as side dish to any entrée.
Thank you for reading and happy cooking ❤
BOKCHOY & HAM STIR-FRY
Yield: 4-5 Servings
* Bokchoy – 4 cups (1 bunch cut in small pieces)
* Garlic – 2 cloves, chopped
* Onion – 1 medium diced
* Tomato – 1 diced
* Eggs – 3 beaten
* Ham – 2 cups (or any leftover Deli meat)
* Parsley – 1 tbsp.
* Salt & pepper – to taste
* Soy sauce – 3 tbsp.
* Sesame oil – 1 tbsp.
* Sriracha sauce – 1 tsp.
* Oyster sauce (or fish sauce) – 1 tbsp.
* Water – ¼ cup
* Sugar – 1 tbsp.
* Cornstarch – 1 tbsp.
1. Gather all the ingredients before cooking. Make sure the bokchoy stalks are washed first, cut the end of the stalks before cutting into small pieces.
2. Cut all the sautéing vegetables – garlic, onion, and tomato.
3. Also cut the ham or any deli meat in longer strips.
4. Mix all the sauce ingredients in a deep bowl. Set aside.
5. Sauté sliced ham or deli meat in 1 tbsp. of oil for about 2 minutes. Transfer to a plate and set aside.
6. In the same pan, sauté garlic, onion and tomato.
7. Add the bokchoy mix well and cover. Simmer for 3 minutes.
8. Pour the eggs in. Give it a stir.
9. Season with parsley.
10. Add the ham or deli back in the pan. Stir and cover. Simmer for another 3 minutes.
11. When the juice starts to bubble (boil) pour the sauce mixture.
12. Adjust the taste by adding salt and pepper.