Stir-Fried Bok Choy – Five Important Steps To Prepare This Awesome Dish
Stir-Fried Yu Choy is among the most in-demand Chinese vegetable dishes brought to the western world. This vegetable is a variant of cabbage that is far more leafy than the normal cabbage than the western cabbage. The phrase bok choy is a phonetic translation from the two Chinese characters which literally means ‘ while vegetable’. The name is originated from the succulent stem of bok choy which is white.
How to stir-fried
This is an everyday home-cook dish in most of the Chinese family. Here I will discuss the five important steps you need to know should you wish to stir-fry a dish of perfect bok choy. This is the authentic method used by most of the Chinese households.
Step 1 – Clean the vegetable first
Clean the vegetable with water. Cut and discard the bottom most section of the stem. By doing this, the individual stalks of the bok choy will be separated.
Clean and rinse every stalk with water and drained dry. Keep it aside.
Step 2 – Prepare the stir-fried sauce
Light soy sauce, oyster sauce, salt, sesame oil are the four basic ingredients for stir-frying. As the general guideline, the amount of these ingredients for a plate of bok choy (about 250g after washed ) is as below:
– One tablespoon of oyster sauce (15g)
– One teaspoon of light soy sauce
– Five drops of sesame oil
– Salt (adjust based on individual preference )
The above proportion is the most common combination used by the Chinese. You can create your own variations based on this combination by changing the proportion or omit the sesame oil. However, fresh tomato and tomato ketchup is improper for stir-fried bok choy. It not the option should you decide to prepare an authentic stir-fried bok choy dish.
Step 3 – Saute the garlic
Pour about one to two tablespoons of palm oil or peanut oil into the wok. The oil will flow straight to the centre of the wok as a result of the spherical shape of the wok. Chopped one or two cloves of garlic and add into the wok. Saute the garlic at low heat until it smells aromatic.
Peanut oil and palm oil would be the traditional oil used for stir-frying. The smoke point of these oils is above 200 degrees Celsius. Therefore, they are suitable for cooking method required intense heat, for instance stir-frying. Olive oil is not the right choice for authentic Chinese stir-fried boy choy because it is not traditionally used. The bok choy stir-fried by using olive oil taste differently compare with what is cooked by using palm oil or peanut oil.
Saute the chopped garlic slowly to prevent over-burned. Let the chopped garlic submerge in the oil by using low heat. This is the best method to prevent the garlic from over-burned.
Step 4 – Stir-fried the accompanied ingredients (optional )
Chicken meat and fish meat in slices are both frequently used to stir-fry along with bok choy. Add the chicken and fish slices into the wok as soon as the chopped garlic becomes aromatic. Stir-fry the meat or fish slices until it is cooked with medium heat.
Step 5 – Stir-fried the bok choy
Add the vegetable and the sauce prepared in step 2 to the wok and stir-fried with intense heat.
Intense heat is an important stir-frying techniques. The taste of a stir-fried dish with intense heat is very much different from what is stir-fried with low heat. It is best to use a stove that can produce intense heat. If it is so happened that the stove is too small and is unable to produce intense heat, turn the heat control of the stove to maximum and wait until it is sufficiently hot before adding the bok choy into the wok.
The time of stir-frying is generally about one to two minutes. Remove immediately from the wok to avoid over cook.
You will be able to stir-fry an authentic dish just like the natives should you follow these steps. Cooking is undoubtedly an enjoyable, satisfying and rewarding hobby. It is time that you should head back to the kitchen now and start stir-frying!