Monday, July 6, 2009

Garlic and Hot Chili Stir Fried On Choy

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A couple days ago I posted a great summer recipe for Shrimp Sauce On Choy ("Tung Choy" in Cantonese). In today's health conscience society, you may wish to opt for a lower sodium recipe since Shrimp Sauce is quite salty - not to mention that the aroma is not for everyone. This recipe is a variation of the earlier recipe, substituting Hot Chili Oil for Shrimp Sauce. Although I will use a little bit of salt in this recipe, the overall sodium content is much less than that of using the Shrimp Sauce.

The ingredients in this recipe are:
  • 1 bundle of On Choy from your local chinese Grocer
  • 2-3 cloves of garlic (to taste if you desire)
  • 1/4 tsp of salt
  • 1 tsp of Hot Chili Oil (preferebly with some chili flakes
To Cook the On Choy:
  1. First, wash and prepare the On Choy as described in the other recipe
  2. Pour a generous amount of cooking oil and heat the wok on high heat
  3. Once the wok is hot, reduce heat to medium-high, toss in the garlic and the salt
  4. 10 seconds later, toss in the On Choy, and rotate the leaves until all of them have a bit of oil on them
  5. Keep mixing around for 2-3 minutes, then cover.
  6. After 2-3 minutes, open the wok and double check that the stalk and leaves are soft. If not, repeat the mixing and covering procedure.
  7. Once the On Choy is semi-soft, remove it from the wok, leaving the excess water from the cooking process. Discard the water in the wok.
  8. Add a tsp of cooking oil into the wok, and let it heat up. Add the Hot Chili Oil and 10 seconds later, toss in the On Choy. Mix around for 2-3 minutes, then plate to serve.

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