I have this recipe that I found on the internet last year, for chicken with bok choy. I pull it out when I get bunches of pac choi from our farm share, which is a couple of times a season. It’s a tasty recipe, in a salty soy sauce kind of way, but it’s written terribly. The ingredients are in a weird order and the instructions about what you combine with what else when are completely unclear. I thought I’d written sufficient notes on the paper last year to be able to start a bit ahead this year, but I still struggled. So, I’m rewriting it and recording it here for posterity. If you follow my instructions it will be good (but not at all authentic, do not make the mistake of attempting to serve this as actual Asian food).

Chicken with Bok Choy (or Pac Choi)

Ingredients

3 skinless, deboned chicken breasts (chopped)
2 tbsp. soy sauce
2 tbsp. corn starch

4 tbsp. safflower or other high heat oil
1 lb. bok choy or pac choi, including stems (chopped)
1/2 c. water
1/4 tsp. salt

4 tbsp. safflower or other high heat oil
1 tsp. grated or minced fresh ginger root
4 cloves garlic, minced

1 tbsp. oyster sauce or soy sauce
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. corn starch
1/4 c. water

Toss chopped chicken with soy sauce and cornstarch until coated; set aside. Heat oil in wok or large fry pan. Stir fry bok choy with salt and water until limp, then remove from heat and set aside. Heat oil in second wok or large fry pan. Stir fry ginger root and garlic until fragrant, then add chicken and stir fry until cooked. Mix together oyster sauce, soy sauce, sugar, corn starch and water; add to chicken and stir quickly to mix. Add bok choy and stir together. Remove from heat and serve immediately (with brown rice that you’ve already made in your rice cooker).

Enjoy!