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Baby Bok Choy in Oyster Sauce
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    Baby Bok Choy in Oyster Sauce

  • 4 baby bok choy, or morre if hungry...this serves two, none left!
  • 1/4 cup chicken stock
  • 2 tbls oyster sauce
  • 1/2 tsp smoked hab powder( Jim Campbell's)
  • 1 garlic clove minced fine
  • Wash, and cut bok choy in half, lengthwise, check for dirt in the middle, and dry on paper towel. Get a wok to sizzle add a little peanut oil, and stir fry the garlic , quickly . Add the stock, oyster sauce and hab powder, then place the bok choy in this, large end down, let green leaves stick out of the sauce, and turn off heat, and cover wok....That's it..Do Not Over Cook! Gently remove bok choy to a platter, with tongs, keep warm, and reduce the stock, then drizzle it over the veggies...serve with whatever else you are having, like that chicken curry, and fried rice, plain rice, whatever....Cheers, Doug in BC

    **NOTE:
    there are a number of different kinds of "choy" ...Suey choy, quite dense, fat, cylindrical in shape, very mild, ususally shredded for use in stir frys. Then we have regular bok choy, which grows fairly large, up to a foot or more in height, has a thick, fleshy stem, and the leaves are dark green and large, and is also used in stir frys....it has a much different flavor. And then we have baby or Shanghai bok choy, a simply wonderful little vegetable, about 6-7 " in height, approx. 2" in diameter at the base, very light green leaves, which are green to the base as well, and the flavor is much much different to either of the others....Rob, if you have a Chinese green grocer, or given that you are in the Netherlands, try an Indonesian market, of which, I am sure, you must have a few....the Chinese market will have them, the Indonesian one should have them....and for everyone else, wherever you live, try a Chinese market. Every city on this continent has a Chinese population,if you have not checked out their food stores, do so, their hot sauces and chili pastes are a big surprise to those who have not used them. Cheers, Doug in BC

    From: Doug Irvine
    Posted By: dougandmarie@home.com
    Post Date: Mon, 04 Oct 1999

    *BACK TO CHINESE*







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