Bok Choy is another awesome item we get from the Farm Fresh to You people. This recipe makes for a very tasty side. I had less Bok Choy than the recipe mentions (though honestly, I didn’t convert 300gm – darn metric) so I’ll need to be more strict on the next attempt about the amount of water I put in – I ended up with too much liquid and had to boil it down a bit after the choy was done cooking. I would’ve preferred to caramelize the choy using much less liquid; I’ll have to remember that next time. I plan to add some ginger and sesame oil to the recipe next time as well.
- 300g bok choy
- 2 tsp dark soy sauce
- 1 tsp brown sugar
- 2 tsp oil
- 1/2 cup water
- 1/4 tsp salt, or to taste
Soak whole pieces of bok choy in sink with sufficient water for about half an hour. As we are not going to cut off each stalk one by one, soaking makes dirt come out between leaves. Swish them in water and change water until clean. Give each bok choy the last rinse under running water if required.
Half each bok choy lengthwise, drain in a colander. If you have drained your vegetable to very dry, say more than an hour, you may need to increase the water amount from 1/2 cup to 3/4 cup for making the sauce.
Mix water, dark soy sauce, sugar and oil in a pot or wok. Bring it to the boil over medium heat.
Put halved bok choy in the boiling sauce, with stalks touching the sauce. Slightly press down the vegetable if required. Cover.
Turn to low flame and simmer for 5 to 7 minutes. My cast iron pot conducted and retained heat pretty well, so I checked the bok choy after it was simmered for 5 minutes. Add salt to taste and mix well (the boy choy are rather tender at this point, so be gentle if you do not want to break them). Dish up, with or without sauce, and serve hot.
–Recipe courtesy tastehongkong.com.
The choy while cooking:
Finished product (with more watery sauce than I would have liked, even after reducing):