Bok Choy, Stir Fry

• 1 1/2 lb Bok Choy or similar
• 12 oz Sugar Snap or Snow Peas
• 1/2 medium Onion
• 4 clove Garlic
• 1 tbsp Ginger
• 2 tbsp vegetable oil
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tbsp chili sauce (optional)
• 1 tbsp sesame oil (optional)
• 1 tbsp fish sauce or soy sauce (optional)

1. Clean Bok Choy.
2. Cut off strewn end to separate stalks.
3. Trim leaves in strips to width of stem (give or take)
4. I like to cut the stems lengthwise so you don't have large chunks to eat.
5. chop onion into medium chunks, too small and you can't eat them in this dish.
6. Clean Pod Peas, my wife likes the ends trimmed also.
7. Just line 2 or 3 up, hit the ends with side of your knife, trim the ends
8. Crush and chop garlic.
9. I just crush it with the heel of my hand, then chop it.
10. Added garlic, the store was out of fresh, so I had to use this, but fresh is way better.
11. Heart a stir fry pan or skillet to pretty hot with the vegetable oil.
12. Add garlic, Ginger and chili sauce (see notes) this is the chili sauce I used this time
13. After a minute add onion and pod peas, salt.
14. Sir fry until the pea pods turn bright green and onions are translucent
15. Add the bok choy, give it 1 quick stir, let it sit for minute to stream.
16. Stir fry the whole thing, when the bok choy wilts add the black pepper, sesame oil, soy/fish sauce, Stir fry another minute or longer depending on your preference for doneness.

bok, sugar, onion, clove garlic, ginger, vegetable oil, ground black pepper, salt, chili sauce, sesame oil, fish sauce

Taken from cookpad.com/us/recipes/356419-bok-choy-stir-fry (may not work)