On Choy is a vegetable that is available during the summer months. In Cantonese, it's name is pronounced "Tung Choy" which loosely translates to "Hollow Vegetable", because the stem of the vegetable is a hollow tubular structure. Although the way I've prepared it using Shrimp sauce, it is an acquired taste and smell that not everyone may like. For that reason, I'll also provide a recipe to make a garlic and hot chili variation of this recipe on another date.
For this recipe, the ingredients are:
- 1 bundle of On Choy from your local chinese grocer
- 1 tsp Shrimp Paste
- 2-3 cloves of garlic (to taste)
- 1/2 tsp Sugar
- Wash the On Choy in the kitchen sink. It will likely require 2 or more washes to fully clear the grit in the vegetable. Because the stem is hollow, extra care should be taken to inspect it as well. After washing, chop up the On Choy stalks into three equal length sections.
- To the 1 tsp of Shrimp paste, add 1 tsp of lukewarm water and stir it around so that it becomes more of a sauce consistency. Add the sugar to the Shrimp sauce and stir around a bit more. Shrimp sauce is salty in itself, so no salt should be added to this recipe at all.
- Add a generous amount of cooking oil to the wok and heat on high heat
- Once the wok is hot, decrease the temperature to medium-high heat and toss the garlic in
- After 10 seconds or so after the garlic is in, pour in the shrimp sauce and stir around - it will sizzle and bubble.
- After about another 10 seconds, toss in all the On Choy and mix around, ensuring that all the leaves have some oil on it. Continue to stir around for several more minutes, then cover.
- When the On Choy is fully cooked, it will have shrunk considerably, and the leaves should be soft. The stalks may still have some crunch to it when bitten into. Plate the On Choy, but throw out the water in the wok.