This is probably the easiest and fastest dish we tried cooking at home. The recipe was given to my Auntie Pila by their Chinese neighbor when they were still living in Tondo 50 years ago. My aunt just injected a little twist by adding crunchy bacon bits for that extra smokiness and so that the kids would learn to eat their vegetables.
I dedicate this dish to people who are always on-the-go.
2 teaspoons Sugar
2 tablespoons Vinegar
2 tablespoons Worcestershire sauce
1/4 cup Chili sauce
6 slices Bacon, cooked and crumbled
2 tablespoons Cooking oil
3 cups Chopped bok choy
1 tablespoon Sesame oil for drizzling
Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Drizzle with sesame oil.
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