- 15 leaves of Bok Choy or baby Bok Choy
- 2 tbsp of finely chopped garlic
- 1 tsp of very finely chopped ginger
- 1 tbsp of oyster sauce
- 10-15 raw cashew nuts
- 5-10 long dried red chillies
- 1 ½ tbsp of cooking oil
In a pan, warm the oil under medium heat. Then, stir fry the cashew nuts. Once the cashews star turning to light-brown, add the Bok Choy and stir-fry until the leaves become moderately cooked (for about 2 minutes).
Now, in the same pan, stir fry garlic and ginger separately for about 30 seconds.
Meanwhile, add the dry chillies to Bok Choy and make sure to stir frequently.
Thereafter, add oyster sauce on to the garlic and ginger paste and mix rigorously by making sure to prevent roasting of the sauce (For about 5 seconds).
Soon as you see the sauce-garlic-ginger mix is bubbling, mix everything together. Remember to take the pan out of the heat soon after mixing is done. Voila !