TIP: Start the ginger in a cold pan to extend the oil-infusion time! The ginger won’t cook much further once everything else is added. Sauté ginger in the oil for a minute to soften and also to flavour the oil. If there’s too much liquid, you end up with pesky cornflour lumps. Why? Because it’s easier to dissolve cornflour in less liquid. Sauce – Mix the cornflour/cornstarch with everything except the water until lump free, then mix in the water. The sauce is poured in at the end and literally takes 30 seconds to thicken! You get the lovely sautéed gingery oil coating the bok choy before steaming it in just 45 seconds in the pan. But my favourite way is to combine both pan-roasting and steaming. But I promise switching a pinch of white pepper for black pepper will not ruin your dish!!īok choy cooks so quickly it can be pan roasted, steamed or boiled. White pepper is the pepper of choice in most Chinese stir fry sauces as it keeps the sauce free of (unsightly!□) black pepper speckles. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.Ĭornflour / cornstarch – Thickens the stir fry sauce and also makes it shiny! Flour, on the other hand, doesn’t make sauces shiny. Soy sauce – Use either light or all purpose soy sauce. Default sesame oil sold in Australia is toasted, untoasted is harder to find. Sesame oil (toasted) – Use toasted sesame oil which is brown and has more flavour than untoasted (which is yellow). Non alcoholic substitutes – swap both the cooking wine AND water with low sodium chicken broth/stock. Substitute with Mirin, cooking sake or dry sherry. Substitute with vegetarian oyster sauce (fairly commonly found these days) or hoisin sauce (you’ll get a hint of Chinese five spice flavour which is lovely too!)Ĭhinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. Sweet and savoury packed into one magical bottle, it’s key to this otherwise simple sauce not being bland and boring. Oyster sauce – A very common Asian sauce found in the Asian aisle of grocery stores that is used liberally in Chinese, Thai and other Asian cooking. ![]() It suits vegetable dishes – we don’t want to weigh down leafy greens with overly salty, intensely flavoured sauces.īut, let me be clear, this sauce is definitely not bland!! It’s an excellent, tasty rice-soaking sauce! It’s fairly light in colour compared to other stir fry sauces which is common at Chinese restaurants. The sauce is a classic Chinese stir fry sauce that is nice and shiny. ![]() Though, if Gai Lan is what you have, my favourite way to cook it is with Oyster Sauce, yum cha style – stacked and doused with sauce! Recipe here. Gai lan, also known as Chinese broccoli, will also work but because the stem is a little firmer (like ordinary broccoli texture), it will take a little longer to steam-cook. For the longer ones, just cut into pieces as long or short as you want. Here are some other common Asian greens that are ideal to use for this recipe – pak choy (full size and baby!) and choy sum.Īnd here’s how to cut each of these types of Asian greens for this recipe. You just need to tweak the steaming time to suit the one you’re using. The cooking method in this recipe works great for pretty much any Asian greens. Much longer than this and you end up in a spaghetti-type situation (I see hot ginger sauce being slapped around your mouth!) unless you cut the leafy part from the stem. The other side benefit is that you can cook the leaves whole without separating the stem from the leafy part which looks nice. I classify them “baby” up to around 17cm/7″ long. Size – I like to use small(ish) bok choy if I can find it, usually labelled “baby bok choy”, because it is more tender and sweet. I’m using baby bok choy for today’s recipe but you can use almost all leafy Asian greens such as pak choy and choy sum. Here’s what you need to make this bok choy recipe. What you need to make Bok Choy in Ginger Sauce ![]() ![]() Saucy is the key! That ginger sauce will make any vegetable scoff-able. It’s a staple vegetable dish on the menu of everyday Chinese restaurants. It’s just a really tasty, quick way to cook up a big load of leafy Asian greens. Which is a bit of an omission on my part because today’s recipe is one that I use rather frequently in my day-to-day life. I’ve shared many stir fries using bok choy but I’ve never done one where it takes centre stage. Great way to load up on leafy Asian greens quickly and easily! On the table in 5 minutes, serve over fluffy rice or over noodles in soup. My favourite way to cook bok choy is with a lovely shiny, ginger sauce.
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