It's been three months since my last update. This time I have a real excuse. My wife and I bought our first home, and we have been super busy renovating it to have a nicer kitchen. When I say nicer kitchen, some of you may picture luxurious looking kitchen you see in movies, but if someone hadn't seen how it looked before, they probably wouldn't think much of our "new" kitchen.
First of all, for an odd reason, there was a laundry machine next to the fridge, and that took up a lot of space. There was also no venting fan for the range. When I make stir-fry, I definitely need the fan on. We also didn't like the cracked floor. So what we did was put a brand new tile on the floor, which raised our floor a bit, meaning we had to lower the cabinet so the refrigerator can still fit under the cabinet. We then moved the washer/dryer to a separate room, and installed fan vent. And those were a lot of work. But now it's done and I'm able to cook again.
IN JAPANESE: Chingensai no Garlic Oyster Sauce itame
COOKING METHOD: Stir-fried/Steamed
SERVES: 2 people
LENGTH OF TIME: 10 min
2 Baby Bok Choy (Chingensai)
1 TBsp of vegetable oil
1 clove of garlic chopped
1 tsp of salt
4 TBsp of sake
2 TBsp of oyster sauce
Peel the bok choy into individual pieces and rinse. It's ok if they are still wet.
Pre-heat your wok (about medium high) and once the rim of the wok is hot to touch, add a tablespoon of vegetable oil.
When the oil is heated, throw in chopped garlic until they turn slightly brown.
Add bok choy into the wok (be careful for the splashing oil), and stir fry for about a minute.
Have a lid that is big enough to cover all the bok choy (the lid does not have to be as big as the rim of the wok), pour in the sake and close the lid right away. This will steam the bok choy in sake, which gives nice flavor. Keep it steamed for about 2 minutes.
Take the lid off, add salt and oyster sauce to the mix, and stir for about a minute until the sauce is warm, and you are ready to serve!