In the spirit of fresh simplicity, today’s recipe is a simple, homey stir-fry, my favorite kind with some interesting crunchiness from crushed boris or lentil nuggets. This is called Shaag Bhaja and usually made with spinach, but this version uses sautéed Bok Choy. This dish is perfect with a serving of rice; it also works brilliantly on a piece of toast with some yogurt over it. Boris or lentil nuggets actually work very well and add some crunch.
Stir-Fried Crunchy Bengali Bok Choy [Vegan]
- 2 tablespoons mustard oil (highly recommended)
- 1 teaspoon panch phoron (Bengali 5 Spice)
- 2 to 3 dried red chilies, lightly crushed
- 11/2 teaspoons freshly grated ginger
- 3 cups of coarsely chopped bok choy
- 1 teaspoon salt
- 1/2 cup green peas
- Oil for frying
- 3 tablespoons small boris (sold as vadi in Indian stores)
- Heat the mustard oil and add in the panch phoron and wait until the spices crackle, about a minutes. Quickly add in the dried red chilies and the grated ginger and stir well.
- Add in the bok choy and mix well. Stir in the salt and the green peas. Cook the bok choy until just slightly wilted and mix well.
- In a separate pan, heat the oil to fry the boris and fry the boris until they turn golden. Lightly crush the boris and mix into the bok choy.