Stir-fried Baby Bok Choi with Garlic (蒜茸炒沙白菜苗, suàn​róng chǎo shā báicàimiáo)

Page 95

Cuisine: Chinese | Course Type: Sides

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Tags: stir-fry chinese bok choi chinese vegetables chinese cooking

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To my great surprise, the bok choi I was preparing worked out very well. To DH's great surprise, the Clear-steamed Sea Bass he prepared was even better.

One of the things I found slightly difficult was the vagueness in parts of the recipe. E.g. I didn't know at what temperature I had to cook the bok choi. I opted for high, until I noticed the garlic turning golden, at which point I turned the heat down again. To my surprise, the bok choi had just the right texture, cooked yet crisp.

The result was a fairly easy, very classic and tasty side dish.

The small print: I didn't have ginger juice, so I substituted with 1 1/2 tablespoons grated ginger and 1 tablespoon water - 1 tablespoon ginger and water each would have done the job well. I only used 1 instead of 2 tablespoons garlic as I thought that would be too much, but actually, 2 probably would have worked fine. I used 1/2 teaspoon salt and sugar each instead of the 2/3 teaspoons recommended, and it definitely could have been less.

Fun fact: the title translates as 'Crushed Garlic Stir-fry with Baby Bok Choi', or literally 'Bok Choi Sprouts'; there was one character in the middle I couldn't really put into context, meaning 'granule / hoarse / raspy / sand / powder'. Any ideas?

(edited 26th August 2012) (0) comment (1) useful  

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