Traditionally everyone tells you to get your wok smoking hot to cook any stir fry. Well I think that Jaden from Steamy Kitchen has busted that myth.
I learned a wonderful trick from her blog about how to cook Chinese vegetables without burning the garlic and ginger, which usually results in a bitter taste. Her fix is
to start with a cold pan allowing the oil to slowly heat along with the ginger and garlic. Slowly infusing the oil with its yummy pungent flavors. Then when the heat gets rolling you add your veggies. Tossing them quickly, allowing them to get evenly coated in the infused oil.
to start with a cold pan allowing the oil to slowly heat along with the ginger and garlic. Slowly infusing the oil with its yummy pungent flavors. Then when the heat gets rolling you add your veggies. Tossing them quickly, allowing them to get evenly coated in the infused oil.
This is an excellent way to cook veggies in general.
I finished my baby bok choi with a simple Chinese white sauce to give it a saucy finish. This sauce can be used for any Chinese inspired seafood, chicken or vegetable stir fry dish. Broccoli and cauliflower would also be delicious cooked this way. You will just need to cook it a little longer (about 4 - 5 min.).
BABY BOK CHOI with WHITE SAUCE
1 pound baby bok choi or Chinese leafy green
1 clove garlic, minced
1 tsp. ginger, minced
2 Tbsp. oil
WHITE SAUCE
½ cup water
½ tsp. kosher salt
1 tsp. sugar
2 tsp. cornstarch
1 tsp. dry sherry
¼ tsp. sesame oil
Mix sauce ingredients together and set aside.
Trim bottoms of bok choi and rinse under cold running water. Set in colander to drain.
In a COLD wok or pan place oil along with minced garlic and ginger. Place wok over med high heat. Let ginger and garlic slowly sizzle and flavor the oil. When the ginger and garlic become fragrant and golden add bok choi and stir to coat with flavored oil.
Stir white sauce to blend and pour into wok.
Toss around with bok choi until sauce turns from white to translucent.
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