Veggie Chinese Takeaway Cookbook by Kwoklyn Wan

Author:Kwoklyn Wan
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-12-13T16:00:00+00:00

BOK CHOY WITH MUSHROOM STIR-FRY SAUCE

Bok Choy (also known as pak choi) literally translates as ‘small white vegetable’. This type of Chinese cabbage, with its dark leaves and bulbous white bottom or stem, is used extensively in Cantonese and Chinese cookery. This simple dish cooks in minutes and delivers a clean, fresh, aromatic taste.

400g (14oz) bok choy

2 Tbsp groundnut oil

1 tsp grated fresh ginger

1 garlic clove, roughly chopped

1 Tbsp rice wine

3 Tbsp Mushroom Stir-Fry Sauce (or use shop-bought)

1 tsp sesame oil

Rinse the bok choy and cut lengthways into quarters.

Heat a wok over a medium-high heat and add the oil, then the ginger and garlic, frying for 30 seconds until fragrant. Add the quartered bok choy and stir-fry for 2 minutes, before adding the rice wine and cooking for a further 2 minutes. Add the Mushroom Stir-Fry Sauce, mix well and transfer the saucy bok choy to a plate. Drizzle with the sesame oil and serve.

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