Tag Archives: Bok

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil Recipe

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Walk into any Chinese restaurant in the world and it is almost guaranteed the menu will include a simple vegetables stir fry dish with oyster sauce (and garlic oil).

This iconic dish looks and sounds very simple, and should be very easy to recreate at home, but can be deceptively tricky to replicate. This is the recipe that makes me finally able to reliably recreate this in my own kitchen. ♥

Baby bok choy, and other Chinese greens

Although this particular recipe calls for baby bok choy, you can use other vegetables too. Some of my favorite include yu choi, gai lan, chai sim, napa cabbage, and broccolini.

You can even use vegetables that rarely appear in a Chinese menu, such as broccoli, green beans, iceberg lettuce, asparagus, celery, and even mushrooms.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

The trick lies in blanching

As weird as it sounds, the key to this bok choy stir fry dish is not in stir frying, but in blanching. And by blanching, I mean learn how to boil your vegetables properly.

The most straightforward method would be to bring a pot of water to a boil and salt it. Add vegetables and cook until either crisp-tender or tender (your preference, I prefer mine to be crispy still). Drain.

You can do two things after draining. Either just plate them and drizzle with sauce straightaway. Or, you can shock the vegetables by dropping them in ice or cold water, drain again, then drizzle with the sauce.

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

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Bok Choy and Fish Ball Soup Recipe

Bok choy and fish ball soup.

Back in my college days, I lived in a small town with grocery stores that sell a limited array of Asian food ingredients, but luckily bok choy, tofu, and fish balls were easy enough to come by.

Using those ingredients, I prepared this simple bok choy and fish ball soup. It is easy to cook this soup, even back when I just started learning to cook. And even when bok choy was unavailable, I could easily substitute with napa cabbage or other Chinese greens.

A bowl of this hot soup plus steamed white rice is usually enough to cheer me up considerably, especially during cold winter months. ♥

Ingredients for bok choy and fish ball soup: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

Ingredients for bok choy and fish ball soup: bok choy, fish balls, silken tofu, garlics, scallions, carrots, and tomatoes.

Ingredients for bok choy and fish ball soup

To prepare this bok choy and fish ball soup, we will need:

  • 1 lb bok choy
  • 1 lb silken tofu
  • 1 lb fish balls
  • 1 lb carrots
  • 1/2 lb tomatoes
  • 3 cloves garlic
  • 3 tablespoons oil
  • 3 scallions
  • 6 cups chicken stock

When bok choy is not in season, you can use other Chinese vegetables. My favorite substitutes are napa cabbage, gai lan, and yu choy.

Instead of silken tofu, you can use medium-firm, firm, or even extra-firm tofu. I love using silken tofu in soups, but there is nothing wrong with using other tofu varieties.

As for fish balls, you may also spot shrimp balls, squid balls, beef balls, or other meatball varieties in the frozen section of your Asian grocery store. Feel free to replace fish balls with another meatball variety.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

(1) Boil chicken stock and add bok choy stalks, carrots, and tomatoes. (2) Fry garlic until golden brown. (3) Once bok choy stalks turn translucent, add fish balls and bok choy leaves. (4) Add tofu, scallions, garlic and garlic oil.

How to cook bok choy and fish ball soup

1. Prep work

  • wash and drain bok choy and separate the stalks from the leaves
  • peel the carrots and cut them into thin slices
  • cut each tomato into 8 wedges
  • cut silken tofu into 1/2-inch cubes
  • mince garlic cloves
  • thinly slice scallions

2. Cooking guide

Boil chicken stock in a soup pot. Add carrots, tomatoes, and bok choy stalks into the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.

Fry garlic and oil in a frying pan until golden brown. Transfer both fried garlic and its oil to a bowl and set aside to cool.

Alternatively, combine garlic and oil in a microwave-proof bowl. Microwave for 2-3 minutes until the garlic turns golden brown.

Once bok choy stalks turn translucent, add fish balls and bok choy leaves into the soup pot. Return to a boil and cook for another 3-5 minutes.

Add tofu, scallions, fried garlic, and garlic oil to the soup pot. Remove from heat and serve the soup immediately.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

Transfer bok choy and fish ball soup to soup bowls and serve immediately.

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