I quite often cook bok choy – but up to now haven't
found a way that felt more authentically Chinese.
I prepared the bok choy by cutting off the stalks and
chopping them reasonably finely. That
way they'll cook in the same time as the leaves.
I fried the bok choy is a mix of vegetable oil/sesame
oil/chilli oil for no more than 3 or 4 minutes.
Then splash on some fish sauce and Chinese cooking wine and it's done.
Simple and quite delicious.
Some other ways I've done bok choy – Beetroot,
Avocado & Bok Choy Salad, Prawn
Stir Fry with Bok Choy, Sautéed
Bok Choy, Bok
Choy Chilli Eggs
I cook mine with seasame oil as well, I like to leave it a bit crunchy so it has a nice texture to it :)
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