A few days ago, I saw someone write something very ridiculous online. They say curry paste is extremely essential to most dishes in Thai cooking. This is so not true because cooking with curry pastes is merely a fraction of Thai cooking. When I grew up in my hometown, we rarely used curry pastes. Curry pastes are used to make curries, but Thai food is more than that; we grill, stir fry, poach, bake, steam, and oh so many other ways.
Stir fry is one of the most popular ways in Thai cooking to deliver a quick meal. You can basically stir fry anything with a little garlic flavored oil. High heat is best for this kind of cooking. We don’t need to cook until everything becomes soft and mushy, but let the ingredients toss in delicious flavor for a little while.
Stir Fried Mushroom with Bok Choy and Egg
200 gm white button mushrooms – cleaned and sliced
200 gm bok choy- sliced
2 cloves garlic- minced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
½ tsp ground white pepper
2 tbsp oil
Heat oil in a large pan over medium-high heat and sauté garlic until aromatic.
Add mushroom and stir for one minute.
Add the stalk part of the bok choy first because it takes longer than the leafy part to cook. Add oyster sauce, sugar and light soy sauce. Stir further for one minute.
Add the rest of bok choy, stir, and if it becomes to dry, add a little water.
Break some eggs in the pan and gently stir until cooked and mixed well with the vegetables.
Add ground white pepper, turn off the heat and serve.