August 6, 2017

Several times a week, we stir-fry. Simple and delicious. We do all kinds of leafy greens, but bok choy, Chinese cabbage, is our favourite. Similar to kale, bok choy is a powerhouse among vegetables. 

This green makes a perfect pair with shiitake mushrooms. An excellent source of vit A, B, C, D and K, potassium, calcium, iron, copper, zinc, selenium and manganese. 

Note that this green salad in Thailand is strongly promoted by the Royal Project Foundation, a long-term development project founded in 1969 by His Late Majesty King Bhumibol. The Royal Project guides hill-tribe villages in Northern Thailand in transitioning towards agricultural produce, away from opium production.


When you are in Thailand, it's worth visiting a Royal Project shop (most airports have one with produce ranging from healthy mulberry and passion fruit drinks to delicious coffee cookies). Also, an overnight at the RPF sites in the mountains of Mae Kampong, Fang or Doi Inthanon is a  true Thai experience.

Royal Project shop in Chiang Mai Airport.

Sustainable produce by hill tribes.; present in most Thai airports.


  • 500 g Bok Choy, cut

  • 1/2 cup mushroom, cut in halves (I prefer shiitake mushrooms but any locally available mushroom will serve well)

  • 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 


  1. Pre-heat a pan to medium temperature, add oil.

  2. Add garlic and sauté until golden brown.

  3. Add mushrooms, keep stirring until cooked.

  4. Add Bok Choy and stir-fry for a minute.

  5. Add water and cook for another 2 minutes.

  6. Add remaining ingredients (according to your taste, don't worry, you simply can't go wrong!). Stir for 15 more seconds.

  7. Turn off the heat. ENJOY!

Rebirth Rice Co., Ltd.
113/14 Moo 10
Suthep Muaeng
Chiang Mai 50200
Rebirth Rice LLC
1425 Broadway STE 20334
Seattle WA 98122