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Saturday, December 29, 2012

Stir Fried Baby White Bok Choy 清炒奶白菜

A different version closely related to baby bok choy, this baby white bok choy is yet another member of the cabbage family. Dwarf and compact with curled, glossy and broad dark green leaves with short creamy white petioles, these are generally sweeter than the baby bok choy, the one with smoother, non-wrinkled leaves with a lighter hue of green. The thing about this white bok choy - their glossiness gets more prominent post cooking leaving the dish with a natural appealing and inviting look. This is one of the few vegetables that I would always prefer cooking them with the most basic way - stir fried with some crushed garlic, ginger and pinch or two of salt to taste. Done over high heat, this is certainly a case where less is more. Minimal add-ons, maximum flavor retention.

Stir Fried Baby White Bok Choy 清炒奶白菜
Serves 2-3
1lb baby white bok choy
8 cloves garlic, skin removed and hard ends trimmed, crushed
1" ginger, julienned
1 tbsp cooking oil
salt and white pepper powder to taste

1. Trim the stems lightly. Halve each of the baby white bok choy and give it a good rinse under running water. Be extra thorough with the rinsing especially in between the leaves and stems - these folds in between make especially a good place for grits to stay hidden. Transfer to a pot of cold water and let soak while you work with the rest of the batch. Drain and set aside.
2. Heat up the wok with the cooking oil over high heat. Once hot enough, add in the crushed garlic and ginger and let fry until fragrant and turn lightly golden brown. 
3. Bring in the baby white bok choy and toss well with the aromatics in the wok. Sprinkle in some water, cover and leave undisturbed for about a minute to let the steam works its way up cooking them as it goes. 
4. Add in some salt and pepper to taste. Give it a good stir for about another minute or two until they are just about to turn translucent. Dish up and serve warm.


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