Bok choy, Chinese cabbage, and morning glory are our favorites. Similar to kale, bok choy is a powerhouse among vegetables and pairs perfectly with shiitake mushrooms and black rice.
In Thailand bok choy is strongly promoted by the Royal Project Foundation, a development project founded by His Late Majesty King Bhumibol in 1969.
When you visit Thailand, it's worth dropping by at a Royal Project shop (most airports have one with all sort of fresh produce, delicious coffee cookies and healthy mulberry and passion fruit drinks).
And perhaps book an overnight at the RPF sites in the mountains of Mae Kampong, Fang or Doi Inthanon is an awesome Thai experience.
1lb Bok Choy, cut
1/2 cup mushroom, cut in halves
(I prefer shiitake mushrooms but any local mushroom is fine)
5 cloves garlic, crushed
1 tbs oyster sauce
1 tbs soy sauce
1 tsp brown sugar
1 tsp pepper
1/2 cup water
2 tbs cooking oil
Pre-heat a pan to medium temperature, add oil. Add garlic and sauté until golden brown.
Add mushrooms, keep stirring until cooked.
Add Bok Choy and stir-fry for a minute.
Add water and cook for another 2 minutes.
Add remaining ingredients (according to your taste, don't worry, you simply can't go wrong!).
Stir for 15 more seconds.
Turn off the heat. THAT'S IT!