Stir-fried bok choy. Bok choy is stir-fried with cashews, Chinese five-spice, and garlic for a quick and easy Asian-inspired side dish. Next, add salt, sugar, sesame oil, white pepper, and the MSG and hot chicken stock if using. (Using hot chicken stock is important to maintaining the temperature of the wok). You may have a little or a lot of liquid, depending upon the heat of your stove and how much water was left in your vegetables after washing, so use.
Detailed step-wise picture recipe of making Bok Choy Stir-Fry
Stir-Fried Bok Choy with Garlic - Thoroughly clean the Bok Choy multiple times in running water to remove all the dirt, discard any yellowish leaves and chop them into large chunks.
In a thick bottomed pan heat sesame oil.
You can cook Stir-fried bok choy using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Stir-fried bok choy
- It's 2 bundles of bok choy.
- You need of Shimeji 1/2 shares.
- It's 100 g of Kikurage.
- It's 50 g of Sprouts.
- You need 1/2 of carrot.
- It's 1 teaspoon of grated ginger.
- It's 1 tablespoon of sesame oil.
- You need of a.
- It's 2 tablespoons of sake.
- It's 1.5 tablespoon of salt with rice malt.
- Prepare 1 tablespoon of mirin.
- You need of b.
- Prepare 1 tablespoon of starch.
- It's 2 tablespoons of water.
Chinese Bok Choy Recipes: The most popular Chinese vegetable, nutritious bok choy has a light, sweet flavor and is extremely versatile - it can be stir-fried, steamed or added to the soup. Wash bok choy in several changes of cold water and dry in colander or salad. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels.
Stir-fried bok choy step by step
- Cut off the roots and cut them into 3cm widths. Shimeji cuts off the stem Wash Kikurage with water and cut into bite-sized pieces Cut the carrots　into shapes of half circles.
- A and B are put in a bowl and mixed together..
- Put sesame oil in a frying pan and heat Add carrots, green pepper stems, shimeji, kikurage and sprouts Fry until soft.
- Add the leaves of Bok choy and mix, turn A and stir for 1.2 minutes.
- Turn off the heat, tilt the frying pan and add B to the broth. If it gets thick, entangle it as a whole..
If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Add garlic, ginger, black pepper, and bok choy. In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch. Add chicken in a single layer, pressing against pan to sear.