|We're not as stylish as Victoria's cauliflower, but we have better hair.|
One of the things I miss about Washington, DC is the incredible Chinese restaurants. I was always the one in the crowd who insisted we order veggies along with everything else. There's just something so delicious about steamed vegetables with salty-sweet sauces.
If you're like me, you probably walk by baby bok choy in the grocery store all they time. I bought some last week and thought I really ought to try doing something with them besides throwing them into soup or a stir-fry. I found this interesting and oh-so-simple recipe for braised bok choy and had to try it. I took a quick look at other Chinese recipes and most seemed similar but involved a lot more liquid. In this recipe, the bok choy is mostly steamed. It's still crispy, not limp and cooked to death, which I particularly liked. It says this is Shanghai style.
However, for my American palate, I thought the sauce was a little bit too watery. So I whipped up a second sauce by decreasing the water and increasing the other ingredients. Then I simmered it for about five minutes to enhance the flavors, and that turned out great. It would be a snap to add some garlic powder or ginger, if that's your taste.
I happened to have some Asian cooking oil on hand, which is a combination of peanut oil and sesame oil. The recipe doesn't specify the type of oil. I suspect that the flavor benefits from an Asian style oil like sesame or peanut if you have it on hand.
Braised Bok Choy Shanghai Style
2-4 baby bok choys
1 teaspoon brown sugar
2 teaspoons soy sauce
2 teaspoons oil
1/2 cup water
Slice the bok choy in half and soak in water for about half an hour to loosen any dirt in between the leaves. Swish it in the water, then pat dry.
Combine the ingredients in a pot and bring to a boil. Add the bok choy, bottom first. Press leaves down as necessary and place a tight lid on top. Turn the heat to low and simmer 5-7 minutes. Serve hot.
Krista's extra sauce:
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons oil
3 tablespoons water
Bring all ingredients to a boil and simmer, uncovered, about five minutes. Serve over bok choy.
|Bottoms into the sauce in the pot.|
|Push down the leaves and put a lid on the pot.|
|After cooking. Still nice and green.|
|Serve warm with Krista's extra sauce on the side!|