Boy choy is a popular Chinese vegetable. You will usually notice this vegetable in almost every Chinese restaurant. It resembles celery and is a member of the cabbage family. It has thick, white stalks and dark green leaves that has a round shape. Its easy to cook just like cabbage and can be substitute in fried rice too.
150g dried rice vermicelli
350g(12oz) chicken thigh fillets,cut into cubes
2 tbsp soy sauce
2 inch piece fresh ginger,chopped
2 cloves garlic,chopped
6 baby Bok choy
4 spring onions,thinly sliced on the diagonal
2-3 tsp chili paste
2 tsp palm or brown sugar
2 tbsp Worcestershire sauce
salt if required
1.Place the vermicelli in a large bowl,soak the in cold water for 5 minutes or until soft. Cook them in boiling water for 5-7 minutes. Drain well and set aside.
2. Heat the wok with oil. Stir-fry the chicken cubes along with soy sauce.Remove from wok and set aside.
3. Reheat the wok, add 2tbsp oil and stir-fry the ginger and garlic for 1-2 minutes, or until fragrant. Add the bok coy and cook over medium heat until soft.
4.Return the chicken to the wok, add chili paste,brown sugar,salt if required and worcestershire sauce. Toss to combine.
5.Add the drained noodles,spring onions and toss well using two wooden spoons and serve.