Wednesday, May 12, 2010

Stir-fry Green Baby Bok Choy with Minced Meat

Green Baby Bok Choy or sometimes it's called as Taiwanese Baby Bok Choy is one of the most popular vegetables grown and sold in any Asian supermarkets in US and A. This vegetable is also called Shanghai Bok Choy, Ching-Chiang Choy or Ching-Kang Choy in Asia. Mostly this fast-growing hybrid vegetable version is developed has tender green leaves and crispy green petioles. Green Baby Bok Choy has become the most used vegetables in various Oriental dishes due to its excellent flavor, texture and size.This type of Bok choy have tender leaves and crispy thick petioles are very delicious, good for stir-fry and soup cooking.








Ingredients:
1-1 1/2 lbs green baby bok choy,remove each leaf and washed
300-400 gm minced pork or any meat + 2 tbsp soy sauce + 1 tbsp corn flour
2 cloves garlic,peeled and chopped
2 shallot,peeled and sliced
1 tbsp premium oyster sauce
1 tsp chicken bouillon powder
salt to taste
2 tbsp oil
Method:
1:Wash baby bok choy thoroughly,to remove soil..it's advisable to soak baby bok choy in cold water for few hours before cooking.
2:Heat wok or large skillet at high heat with oil.Add in garlic and shallot,fry until fragrant,then add in minced meat mixture.Fry for 2-3 minutes before toss in clean baby bok choy.
3:Add in seasoning,toss all ingredients well for 5 minutes.Or use spatula to mix the bok choy well .DO NOT OVER COOKED vegetable.
4:Immediately dish out and serve warm.







1 comments :

tigerfish said...

I use this veggie a lot! Guess what, other than stir-frying, I usually eat them, blanched! :O

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.