Youtor
YOUR LINK HERE:
http://youtube.com/watch?v=5jcvMygPiRU
Bok choy was one of my favourite vegetables growing up but only if it was perfectly cooked. This is similar to how they do it in Chinese restaurants using the fast stir fry method with high heat, a teeny bit of oil, but with a regular pan instead of the traditional wok. • Click here for the full blog post and printable recipe: http://www.marystestkitchen.com/how-t... • Restaurants also often drizzle oyster sauce or hoisin sauce on top of stir fried greens. Both types of sauce can be found in vegan version at Asian stores. This is the one I grew up with and it happens to be accidentally vegan: http://www.amazon.com/gp/product/B000... • Note that you could omit the oil by combining the ginger, garlic, bok choy with a quarter cup of water and then covering it to steam cook. Then add the cornstarch mixture and soy sauce to create a sauce. However, the flavour WILL be different and, IMO, not as nice. Use the style that you prefer :-) • INGREDIENTS • 10 oz bok choy • 1 clove garlic, minced • 1 slice ginger, about 1/4 thick and 1/2 diameter • 1 teaspoon cooking oil (I used canola) • 1/2 cup water • 1/2 tablespoon cornstarch (optional to thicken the sauce) • 1/2 teaspoon soy sauce (more or less to taste or use salt) • DIRECTIONS • Wash the bok choy thoroughly and trim away any discoloration, yellowed leaves or tough stems. • Prepare a half cup of water. Mix in a half tablespoon of cornstarch if you would like to end up with a light sauce. Set this aside, ready to be used. • Over high heat, heat up a pan large enough to hold the bok choy in one layer. • When hot, add one teaspoon of oil (or less). It should start shimmering right away if your pan is hot enough. Quickly add the minced garlic and ginger. Stir with chopsticks or a long wooden spoon. Stand well away from the stove as the oil may spit a little. • Add the bok choy, distributing it around the pan so that it will cook evenly. Cover the pan with a lid (or with another pan like I did in the video). • Let cook for about one minute. • Remove the lid, tilting it away from you so that the steam doesn't fly up in your face. • Stir the bok choy around, flipping over any large pieces so that they cook on the other side. • Add the cornstarch and water mixture. It should bubble up almost right away, thickening the sweet bok choy water that has formed during cooking. • Add soy sauce or salt. To check if your bok choy is done, take a piece of a white stem, blowing on it to cool, and then taste. It should be crisp but sweet. Allow to cook for a 30 seconds or a minute more if you prefer. • Remove from heat and serve. Enjoy! :-) • Connect with me on: • Instagram; / marystestkitchen • Twitter: / marystestktchn • Facebook: / marystestkitchen • Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.
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