Ingredients

• 1 big bunch baby bokchoy, chopped (about 4 cups yield)
• 1 medium onion, chopped
• 4 cloves garlic, mashed or minced
• 2 large tomatoes, chopped
• 1/3 cup pork, beef or chicken, thinly sliced (you can also use shrimp, peeled and deveined)
• 2 tbs fish sauce
• 3 thai bird chilis (or siling labuyo)
• 2 tbs cooking oil

Directions

1. Wash chopped bokchoy and drain. Set aside.

2. Heat oil in wok or saute pan. Add onions, garlic and tomatoes. Cook until soft. Add bird chilis and meat. Stir fry for 5 minutes or until meat is cooked.

3. Add fish sauce and bokchoy.

4. Stir fry for 3 minutes. Remove from heat. Serve warm with steamed rice.

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