Differences
This shows you the differences between two versions of the page.
| recipes:bok_choy_in_ginger_sauce [2023/10/03 10:52] – created jmarcos | recipes:bok_choy_in_ginger_sauce [2023/10/03 10:58] (current) – jmarcos | ||
|---|---|---|---|
| Line 9: | Line 9: | ||
| <WRAP right> | <WRAP right> | ||
| - | |**Preheat: | + | |**Preheat: |
| - | |**Prep:** 0:00|**Wait:** 0: | + | |**Prep:** 0:05|**Wait:** 0: |
| ====== Ingredients ====== | ====== Ingredients ====== | ||
| + | * 6 small bok choys , up to ~17cm/7″ long, or other Asian greens (Note 1 + photos in post) | ||
| + | * 2 tbsp vegetable oil | ||
| + | * 1/4 cup ginger , finely julienned (or 1 tbsp garlic) | ||
| + | * 1/4 cup water | ||
| + | Sauce (Note 5 for Charlie shortcut!): | ||
| + | * 3 tsp cornflour/ | ||
| + | * 1 1/2 tsp light soy sauce, or all-purpose soy (Note 2) | ||
| + | * 1 tsp oyster sauce (sub vegetarian oyster sauce) | ||
| + | * 2 tsp Chinese cooking wine (Note 3) | ||
| + | * 1 tsp sesame oil , toasted | ||
| + | * 1/4 cup water | ||
| + | * 1/4 tsp cooking salt | ||
| + | * Pinch white pepper | ||
| ====== Directions ====== | ====== Directions ====== | ||
| + | - Bok Choy & other asian greens – can use other leafy Asian greens, such as pak choy, choy sum, baby and full size. For short ones, like the pictured baby bok choy, just trim the base and separate the leaves (keep stem and leafy part attached). For long ones, cut into 7.5cm/3″ (ish) lengths (see photos in post). If the stems are really thick, cut in half. Toss the stems in first to give them a head start, then add the leafy part just at the end before adding water to steam. | ||
| + | - Recipe will work with gai lan (Chinese broccoli) too, just get the stem going first (it’s thicker so will take longer to cook) and steam it for a little longer (around 2 minutes in total). | ||
| + | - Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here. | ||
| + | - Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. More info on it here. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/ | ||
| + | - Sauce relies on some water coming out of the bok choy as it steams. If your bok choy is old and shrivelled, not enough water will come out. Easy fix – just add a tiny splash of water! | ||
| + | - Charlie option – To make this using Charlie (my all-purpose stir fry sauce), mix 2 tablespoons of [[Chinese All-Purpose Stir Fry Sauce|Charlie]] with 1/4 cup water. Then use as the Sauce! | ||
| + | - Leftovers will keep for 2 days but the vegetables do tend to get watery/ | ||
| ====== Notes ====== | ====== Notes ====== | ||
