Monday, September 08, 2008

Baby Bok Choy in Garlic Oyster Sauce

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
CATEGORY: Vegetable
COOKING METHOD: Stir-fried/Steamed
SERVES: 2 people

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!


Marlena Compton said...

Wow, renovations are such a big deal! We finished ours a few months ago and I swear it took a year off of my life. I'll try your bok choy recipe this week and let you know how it goes. Is the oyster sauce something I get from the Japanese grocery?

Marlena Compton said...

That's a great recipe. I couldn't believe how quickly I was able to throw this one together. I found the oyster sauce at the Chinese grocery store around the corner and threw in some Shiitake mushrooms.

mirage2g said...

wow, maybe I'll try this out....

Anonymous said...

This was great! Thanks!

Tresa Augustine said...

U have a lot of nice recipes ...So i a m including ur site in my directory.

U may also join my foodies forum @

Owner Of

Sildenafil said...

the recipe looks good, but I want to take the chance that I'm here, and ask you something, looking that the post is about Japanese food, what is the best fish to prepare sushi? and what is the best way to prepare it?

viagra online said...

To be chaste, I hate the garlic, so I wonder if I can change the ingredient under question for Mediterraneans species, because I can't eat garlic but I love the recipe posted above and I wanna make it.

toronto hottie said...

the recipe is great, will try it to our house and i will to convince my co work(hes a japanese) to cook it for me. lol thanks for sharing.

catering in manila said...

Thanks for sharing your ingredients! they are amazing and this one is really a hit!! from your blog, i discovered and appreciated much more recipe.


Akazuki Japanese goods shop said...

Really good, thanks for sharing! I'm looking for a way to contact you...How to do?

putra said...

after reading this article, so want to learn to cookBean Sprout Rolls With Spicy SauceSpicy Pickled RadishBraised Carp With Hot Bean PasteChicken CurryFish Fillet Curry