Sunday, December 4, 2011

Quick and Easy Chinese Greens

My one complaint with the CSA box of late is they don't seem to understand that bok choy cooks down. They insist on giving us only a 1/4 lb or so of bok choy, which when making this recipe really only leaves you with a brief taste of this dish and wishing that they'd given a reasonable portion. One day, I will get a full serving ...

One year ago: Goat Cheese and Asparagus Risotto (how seasonal of me!)
Two years ago: Pasta with Sun-dried Tomatoes and Pine Nuts

Quick and Easy Chinese Greens (from Seductions of Rice)

1/2 cup chicken stock or water
1 tbsp oyster sauce
1 tbsp Chinese cooking wine or dry sherry
1 tbsp soy sauce
1/4 tsp sugar
1 tbsp peanut oil
1 tbsp minced garlic
3 scallions, cut into 1" lengths
1/2" ginger, peeled and minced
450g choi sum (or bok choy), cut into 3" lengths and thickest stalks cut lengthwise in half
2 tbsp cornstarch, dissolved in 1 tbsp cold water.

1. In a small bowl, mix together stock, oyster sauce, wine, soy sauce, and sugar.
2. Place a wok over high heat. When hot, add oil and let heat for 20 seconds.
3. Toss in garlic, scallions, and ginger and stir-free for 30 seconds.
4. Add greens. Stir fry for 1.5 - 2 minutes.
5. Add sauce mixture and bring to a boil. Cover and simmer for 3 minutes.
6. Stir in cornstarch mixture and stir-fry until sauce thickens, about 15 seconds.

No comments:

Post a Comment