Chinese BOK Choy Stir Fry Recipe
By Chef Woo Can www.chefwoocan.com
Aaaah, Bok Choy. This might jut be the first Chinese vegetable your familiar with. Today, its practically in every large supermarket in the veggie section. It has a unique mild flavor. It can be stir fry with fresh garlic and a little chicken broth for steaming. It's physical characteristics is a long broad white stalk with very leafy leafy towards the top. Should be firm when you snap a stalk, if it old, it won't snap. Leaves should be green, not yellow tinged and alive and crisp.
1 clove of fresh garlic or garlic powder
1 small piece of fresh ginger; peeled and smashed then minced
1. Cut the bok choy in 2-3 inch pieces, cut the bottom off and throw it away. Place in a container and rinse thoroughly. Bok choy will have a lot of sand and dirt. Do this rinsing until no more grit settles to the bottom of the container. Take out the bok choy and set aside.
2. In a non stick pan, add about 1 table spoon of oil, add some garlic powder or fresh garlic and ginger. Medium heat , allow garlic and ginger to fuse in oil but don't let it burn.
3. Add bok choy on medium to high heat and stir fry, vegetable change texture after about 2 minutes. Add a little chicken broth to speed up cooking. Take one out and check for texture, should be not overdone or under cooked but "al dente."
You just created your first Chinese vegetable dish. Congratulations!