[Sca-cooks] baby bok choy

[vicki shaw]

Mmm sounds delish!  Now I know what I will have for dinner.  but what do you
mean by toy and toysanese?  and can I use both garlic and shallots?  they
are rather different.  I tend to use shallots in fish dishes or in a tomatoe
base calamari sauce with lots of garlic and olive oil....mmm!

I will skip the sauce because I have no oyster sauce here, but I will
drizzle some toasted sesame oil instead and probably spike the lot with some
vietnamese hot sauce.  I dont use corn oil so I am not a weenie, nor do I
have a weenie!

Thank you, Adamantius!

Anghard ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net




> Also sprach vicki shaw:
> >Does anyone have a good recipe for baby bok choy?  Usually, I just
> >braise or steam them.
>
> Heat wok, add a Tbs or two of peanut or other vegetable oil (only
> weenies use corn oil). When oil is nearly smoking, add maybe two
> slices of ginger, swirl them in the oil, and brown. Add a couple of
> cloves of garlic, smashed flat with your cleaver (or if you're
> Toysanese, a sliced shallot or two), and brown them.
>
> Add your toy [veg], stir-fry until leaves are wilted and stems as
> tender as you want them. Season with salt and a little white pepper.
> Cheaters at this point will dish the toy up and drizzle a little
> oyster sauce over them. (This method is also used for Chinese
> broccoli.)
>
> Non-cheaters will make a sort of gravy, dissolving maybe a heaping
> tsp of cornstarch in a few teaspoons of cold water, then topping it
> off to make a total of about a cup of cold water. Stir in maybe three
> Tbs. of oyster sauce (or if you prefer that generic
> Chinese-restaurant-mysterious brown sauce, use a mixture of oyster
> sauce and light soy sauce). Add to the hot pan, bring it to a boil,
> stirring, until it clarifies, thickens, and darkens.
>
> It's also good sauteed like spinach, using good olive oil, garlic,
> and a final seasoning of coarse salt.
>
> Adamantius
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