1 1/2 tablespoons soy sauce
1/2 tablespoon rice wine vinegar
1/2 teaspoon corn starch
1/2 lb bok choi, cut into bite size pieces
1/4 lb mushrooms, cut into 1/2 inch strips
1-2 thai chiles, haved or whole
1/2 tablespoon minced ginger
1 teasspoon vegetable oil
5-10 thai basil leaves, sliced
In a small bowl, wisk together the soy sauce, rice wine, vinegar and corn starch until the corn starch dissolves.
Prepare the mushrooms, bok choi, chiles and ginger.
Heat the vegetable oil in a large nonstick saute pan over high heat. When it’s barely smoking, add the mushrooms.
Let it brown well for 2-3 minutes.
Add the bok choi and a splash of water to the same pan.
Cook, stirring once or twice, until the bok choi wilts and most of the liquid evaporates, 1-3 minutes.
Add the chiles and ginger and cock for about 1 minute more.
Wisk the sauce again to be sure the corn starch is dissolved. Add the sauce to the pan and stir.
Cook until the sauce thickens and coats everything, 1-3 minutes.
You can add your favorite protein or simply serve over rice for a complete healthy meal.
THAI CHILI PEPPERS
Rich in vitamin A and an ecellent source of vitamin C and B’s.
Chiles offer substantial amounts of iron, thiamine, niacin, magnesium and riboflavins.