Fish Fillet and Bok Choy in Sweet Chili Sauce

Since our Big Ate and Small Ate arrived back in Qatar last month, I had been too consumed with my mommy duties that I had no chance to do the usual things I do when they were still in the Philippines. And the one person that had really been affected so much is the Expat Daddy who no longer gets the privilege of being the one to sample my kitchen experiments. Well, he's not really one to complain about it, but at times I do feel guilty of not being able to attend to his needs. So tonight, apart from the guilt, I remembered the bok choy we got from Megamart the other day and so as requested by the Expat Daddy (and before the bok choy goes to waste, hehe!) I decided to cook for his lunch tomorrow at work.
This dish can actually just stand on its own as a purely vegetarian dish with only the bok choy as the main ingredient, however as I saw some left over breaded fillets in the ref which was actually meant for my fish spring rolls, I decided to toss them in with the bok choy to make it a complete dish with meat and vegetables instead of serving another fried dish separately.

Ingredients:
2 cups Bok Choy, sliced to 1cm length
200gms breaded and fried fish fillets
1/2 cup bell pepper, sliced
1/2 cup white onion, diced
1 small carrot, sliced
2 cloves garlic, chopped
1 tsp parsley, chopped
1 tbs chili sauce
1/4 cup tomato sauce
1 tbs sugar
1/2 cup water
1 tbs cooking oil
salt and pepper
Method:
Heat cooking oil in a wok. When smoking hot, add garlic and cook until soft. 
Add the carrots, stir fry for about 2-3 minutes and then add the tomato sauce, chili sauce and sugar. Stir then add the water. 
When the sauce starts to boil add the fish fillets (note the fillets are already cooked so what we really are just doing is reheating the fish through) onions and bell peppers. 
Wait until you have achieved your desired consistency of the sauce then add the bok choy and parsley. Stir and turn off the heat after 2 minutes. The residual heat will continue cooking the leaves.
Transfer into a serving place and serve with hot rice. Enjoy!