I’m totally getting ahead on the blogger challenge this week. This week’s secret ingredient is bok choy. I was very pleased with this for two reasons.
The first is that I have been absolutely in love with Chinese food since our trip to China this past summer. I ate SO MUCH bok choy while we were there, I wanted to try to recreate it.
The second reason is actually connected to the first reason. Because all I want to do is eat Asian food since we returned, my dad got me this Chinese cookbook I’d been wanting for my birthday. It is called ‘Simple Chinese Cooking’ by Kylie Kwong. One of the first things that caught my eye in it was Bok Choy with Oyster Sauce.
And it was delicious. It tasted just like the dish I ate during at least two meals a day during my ten days in China. I like the flavor of bok choy. It’s leafy but thicker than most greens.. I don’t quite know what to compare it to. The oyster sauce was strong than I expected but still tasty. As an added bonus, it was amazingly easy to make.
This could very well be all the blogging I do for the week. I’ve been cooking like mad for the last week. It’s time for a break to finally get all the dishes washed!
1 bunch bok choy, cores removed
1 tablespoon vegetable oil
2 tablespoons oyster sauce
dash of sesame oil
1 tablespoon peanut oil
Separate bok choy leaves and wash thoroughly.
Fill a large saucepan with water and bring to a boil. Stir in vegetable oil, add bok choy and simmer until bok choy is bright green and tender – this should take about 1 minute. Using tongs, immediately remove bok choy from water and place on a platter. Drizzle with oyster sauce and sesame oil.
Heat peanut oil in a small frying pan until moderately hot and carefully pour over bok choy. Serve immediately.