I cook and eat vegetables very often; veggie is a must-have item for a balanced Chinese meal.
However, I seldom post vegetable dishes on Rasa Malaysia, and occasionally readers asked if I could share some vegetable recipes. The truth is—despite the fact that vegetables is a staple in my family—there aren’t that many variations, especially when it comes to Chinese cooking. If you go to a Chinese restaurant, the server would usually recommend two or three types of stir-fry: plain, garlic, or with oyster sauce, and you choose the type of vegetables you like.
So, what I meant to say is, I have shared a few vegetable recipes a few years ago, and that pretty much cover the basics of cooking vegetables. You can refer to the recipes here, here, and here, and change the type of vegetables and ingredients used.
This bok choy chicken is basically chicken stir-fried with bok choy. I had a bunch of bok choy in my fridge last week so I decided to shoot some pictures and share this bok choy chicken recipe with you. I also wanted to reiterate these two cooking techniques when it comes to vegetables:
I love the combination of chicken and vegetable, but feel free to use shrimp, fish cake, sliced fish balls, or even fried tofu pieces. If you follow this recipe, you will have a serving of refreshing, crispy, and delicious vegetable stir-fry. What kind of leafy green vegetables do you like?
Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
6 oz boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
8 oz bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
Dish out and serve immediately with steamed white rice.
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