(Chinese recipes, prepare authentic Chinese food now!)
When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness–you want to just barely cook them, and with the most basic ingredients.
That was exactly what I did with these bok choy mui (菜苗) or baby bok choy. Some chopped garlic, some baby shrimps, and a pinch of salt are what you need. Humble in its presentation, this baby bok choy recipe pairs well with any Chinese dishes. With the Olympics closing in a few days, this is my way to culminate my Beijing Olympics Chinese food series–on a healthy note.
In “Simple Chinese Cooking,” Kylie Kwong writes, “I want to spread the word about the sheer intelligence, refinement and beauty of Chinese cuisine, which is a most sophisticated yet simple, healthy, life-giving cooking style to learn.” In a similar manner–albeit on a much smaller scale–I hope you have enjoyed reading and learning about Chinese recipes on Rasa Malaysia.
4 oz. bok choy mui/baby bok choi (cleaned and rinsed)
1/8 teaspoon salt or to taste
1 tablespoon oil
1/4 cup peeled baby shrimps
3 cloves garlic (finely chopped)
Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.
1. Do not overcook your vegetables. They should retain the vitality and crunchiness.
2. Please check out my Chinese greens with oyster sauce recipe.
Article printed from Rasa Malaysia: http://rasamalaysia.com
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