Monday, May 25, 2009

Garlic Stir-Fried Baby Bok Choi

Print Friendly and PDF
A must have recipe for a simple family meal. This dish is easy to prepare and is a staple for someone who is looking for a quick vegetable fix. Another reason why this dish is perfect is because it's simply very inexpensive on the wallet. Cooking it at home may cost a dollar or two for the Baby-Bok. Yet, eating this at a restaurant might cost you nearly $10! This recipe is also great because the amount of each ingredient used can be easily scaled up or down according to how many people are present. The recipe that I'm presenting roughly feeds four adults. While the amount of Baby-bok I'm using may seem like it's too much initially, once the vegetable cooks, it will shrink considerably.

The ingredients for this recipe are:
  • Baby Bok Choi (approximately one clear plastic bag from a chinese grocer)
  • 3 Cloves of garlic, chopped (feel free to add more if you love garlic)
  • Vegetable Oil
  • Salt
This recipe involves minor prep work, but approximately 15 minutes before cooking, empty the Baby Bok into a kitchen sink filled with cold water. It's very important to wash the vegetable thoroughly because you don't want a gritty taste when you eat it. Sometimes dirt can get stuck on the insides of the stalk connecting the leaves, so feel free to tear apart some larger Baby Boks to get bite-sized proportions. Here's a picture of what the ideal size for the Baby-Bok should be.NOTE: Regular Bok-Choi can be used, but it requires slightly longer cooking time and is not as tasty as using Baby-Bok in this recipe. Let the Baby-bok soak for 15 minutes or so, in order to let the dirt settle to the bottom of the sink. In the mean time, chop the garlic.

To cook the Baby Bok:
  1. Remove the Baby-Bok from the sink and place into a colander to drain off some of the water.
  2. Heat up a wok on medium-high heat. Once the wok is hot (you can sense heat coming from the centre of the wok when you place you lower your hand towards the bottom), drizzle some vegetable oil into the wok. Pick up the wok and swirl it around to coat the wok evenly.
  3. Toss in the garlic into the centre of the wok. It will begin popping and sizzling, releasing it's beautiful flavour.
  4. After about 30 seconds, toss in all of the Bok Choi. Almost immediately, the Bok-Choi will be sizzling. Toss in 3 pinches of salt, and mix the Baby-Bok around for about 15 seconds to make sure they all get a bit of oil and salt. Cover the wok.
  5. Baby-bok cooks very quickly, so after about 1-2 minutes, open the wok and see if the Baby-bok is soft or not. If not, stir around for 15 seconds again, and cover for another 1-2 minutes. The Baby Bok is ready to eat when it's soft. If you find there isn't enough flavour, feel free to add more salt. You'll note in my final photograph that the final product has shrunk considerably from when the Bok Choi was initially placed into the wok.

No comments:

Post a Comment