Chinese Vegetarian Recipes

Creamy Baby Bok Choy

Creamy Baby Bok Choy

Introduction:

Baby bok choy is something that Shanghai people like the most and there is even a name that is called Shanghai Pak Choi. So when you travel to Shanghai, why not order a stir-fried baby bok choy which will be introduced later on here.

As a matter of fact, baby bok choy has many Chinese names due to the difference brought by various locations. So I am posting a picture here, so that there will be no conflict and frustration on your part. (See it in the middle of this post.)

Ingredients:

Baby Bok Choy: 300 g

Milk: 100 g

Seasonings:

Sesame oil: 15 g

Cooking wine: 15 g

Ginger and scallion oil: 25 g

MSG: 4 g

Salt: 4 g

Starch melt in water: 25 g

Vegetable soup stock: 600 g

Preparation work:

Rinse the baby bok choy clean and cut along the leaves into six pieces. (By the way, this is the simplest preparation work that I have ever done ever since the birthday of this website.)

Cooking Steps:

1. Pour 500 g of soup stock into the wok, add in 2 grams of salt and MSG respectively, put the baby bok choy into stock, and boil it until it is done;

2. Strain the boiled baby bok choy pieces and place them into a plate;

3. Put the wok on high heat and preheat the ginger and scallion oil;

4. Pour the remaining 100 g soup stock and the cooking wine into the wok, add in the remaining salt and MSG;

5. When it is boiling, drop the boiled pieces of baby bok choy into the wok;

6. Turn to low heat and heat it for 5 minutes;

7. Pour the milk into the soup;

8. Thicken the soup with starch when the soup is boiling;

9. Drip some drops of ginger and scallion oil into the dish;

10. Turn the whole dish over in the wok; (You can just stir the dish if you cannot do it because it is a skill that can only be mastered by practice.)

11. Drip the sesame oil in before dishing it out.

Cooking Tips:

1. I didn’t find the so called ginger and scallion oil in the supermarket in my neighborhood. So I just preheat some oil and drop the prepared ginger and scallion shreds into it. Then strain the shreds out of the oil. What is left plays the role.

2. Fresh milk cannot be sunned in the sunshine. The reason is that the Vitamin Group B and C will be lost largely after over 1 minute of sunshine. Even under slight sunlight, Vitamin B will be halved after 6 hours.

Incoming Search Terms:

• baby shanghai bokchoy

Related recipes:

1. Stir Fried Baby Bok Choy with Shiitake Mushrooms
2. Plain Fried Carrot Shreds