Recipe: Hmong-Inspired Baby Bok Choy Stir-Fry
This dish is inspired by a favorite of the Hmong people native to the highlands of Southeast Asia. It's a variation on a stir-fry of pork belly and baby bok choy spiced with chili peppers. Here thick-cut bacon is substituted for the pork belly because it's easier to find. Either may be used. And for the chili component, sriracha, a spicy Thai chili sauce, instead of whole Thai chilies.
1 pound thick-sliced bacon, cut into 1" pieces
1 small knob ginger root, peeled and finely shredded
4 cloves garlic, peeled and finely minced
8 baby bok choy
1 red bell pepper, thinly sliced
1/4 cup oyster sauce
1 teaspoon sriracha (more or less to taste)
6 cups steamed rice
Fry the bacon pieces in a wok or large skillet over medium heat until they are brown and beginning to crisp. Add ginger and garlic and stir-fry until tender and fragrant. Add bell pepper and bok choy and continue stir-frying until just tender. Add oyster sauce and sriracha and stir gently to mix. Serve immediately with steamed rice. Serves 4.