|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
STIR-FRIES****Garlic Bok Choy and Fried Chinese Broccolli with Oyster Sauce
Garlic Bok Choy  BOK-CHOY/ PAK-CHOI/BOK-CHOI/XIAO BAICAI.....are all the different names (what I am aware off) for the same Chinese greens. Bok choy is available in several varieties throughout the year around the world. This delicate flavour leafy vegetable tastes sumthing like a cabbage and spinach. This distinctive greens was introduced to me by one of my Chinese friends (during my cooking college days). I remember how we used to love going out for Yum-Cha's and Chinese dinners....infact at one point of time we nearly forgot about the college and always thought which restaurant and what food to relish... :) Earlier I did quiet play around with Bok choy by tossing it in my fried rice, but only after I learnt the Chinese way of a quick stir fry that I enjoyed it more. Few things I would like to share about this greens is that Bok choy can be used in soups and stir fries and tastes great when quickly braised. It is no good for prolonged cooking/stewing. The leaves and stems should be separated prior to cooking, as the latter takes a little longer to cook. It can be halfed or cut into quaters...however never forget to thoroughly clean the sand hidden in between every stem, sumthing similar to Leeks. I usually toss the Bok choy the same day when I buy it from the super market as I noticed it stays fresh only for 2-3 days in the crisper section of the fridge.....any later than that the leaves wilt and turn yellow. Ingredients: Bok choy 1 bunch (cut the heart of the bok choy and separate all the stems, now just tear and separate the leaves from the latter) Garlic 1 (whole, smashed) Soy sauce 1 tspn Peanut Oil 1 tspn Vegetable Oil 1 tspn Salt per taste Method: This stir fry is made in a jiff, so prepare everything before hand and cook on high flame.Take a hot wok add the vegetable oil and throw in the garlic.Throw in the bok choy stems and stir, add the peanut oil, soy sauce and salt if required.Toss the leaves at the end and take the wok off the gas, serve immediately as an acoompainment with fried rice. Fried Chinese Brocolli with Oyster Sauce  Chinese Broccolli/ Gailan is long with slender stems, loose leaves and is recognised most of the time by the tiny yellow white flowers in the centre....which is all edible. It belongs to the mustard greens family and also has a cabbage flavour. However as compared to Bok choy it is more robust in taste and texture but used in a similar way either for stir fries or as a side dish on its own. Again, use it fresh since it stays only for 2-3 days in the crisper and wilts very easily as also the stalks go tougher. Cooking is fun with Chinese Brocolli, just discard the outer tougher leaves and peel the tougher skin of the stem. Either leave it whole or if too thick cut it into 2 sections and quickly blanch it in hot water to enhance the flavour and color. If using them in other dishes cut it into 4 and toss with the dish. Ingredients: Chinese Brocolli 1 bunch (Leaves separated from the stem, and outer skin peeled. Cut into 2) Oyster sauce 1 tbspn Soy Sauce 1 tspn Vegetable oil 1 tspn Peanut oil 1 tspn Salt as per taste Method: This dish is cooked in the similar fashion as Bok choy...so get the ingredients ready with a hot wok. Blanch the stems quickly by dropping them in hot salted water for a minute and draining in a cold water bath. Throw in the vegetable oil in the wok, followed by Chinese brocolli stems, toss. Put all the other ingredients except salt (use only if required) and toss quickly. Lastly throw in the leaves and toss, serve immediately on its own as a side dish with other Chinese dishes. PS: Use either of the stir fries with fried rice.....it makes a fulfilling meal. Simply top up a bowl of any Chinese soup with any one of them to make the soup more interesting. For a more distinctive flavour add couple drops of fish sauce. This stir fry can also be served as a bed for steamed dim-sums/momos/gyozas.  related searches : Stir
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers