Bok Choy Adobo is a quick and simple way to cook bok choy. This is one of the easy bok choy recipes out there that you should try. The local bok choy variety in the Philippines is called “Pechay”; this dish is also known as adobong pechay or inadobong pechay.
I enjoy eating bok choy adobo along with fried fish and white rice. I think that I got the idea in a childrens educational show during my childhood days. The show was encouraging children to eat healthy food — like “IsKaGu” which is short for Isda (fish), kanin (rice), at gulay (vegetables). Of course, some might question the health benefits of white rice. Let’s hang the discussion about it for now. You can always eat brown rice with fish and veggies as a healthier alternative.
Try this Bok Choy Adobo Recipe. Let me know what you think!
Bok Choy Adobo
- 1 lb. bok choy chopped
- 1 head garlic crushed
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1/2 teaspoon granulated white sugar
- 3 pieces dried bay leaves
- salt and pepper to taste
- 2 tablespoons cooking oil
- Heat the cooking oil in a frying pan.
- Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
- Remove half of the garlic and then set them aside.
- Add the chopped bok choy. Stir and cook for 3 minutes.
- Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
- Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
- Tranfer to a serving plate. Top with fried garlic.
- Serve. Share and enjoy!
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