Bowl of Greem Bok Choy with Shrimp
(click to enlarge)

Green Bok Choy with Dry Shrimp
China - Zhejiang
  -   Kai Yang Chao Cai
Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
25 min  
Prep
A nice, simple, easy to make stir fry with good flavor - a fine side dish for Asian or Western menus. This recipe can also serve, with rice, as a light vegetable main course for two. The photo example is garnished with a few Papery Dried Shrimp.


1
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3
1/3
1-1/2
1/3
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1/2
1/2
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2
#
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T
c
T
t
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t
T
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T
Green Bok Choy (1)  
-- Sauce
Dried Shrimp (2)
Stock
Rice Wine (3)
Salt
-- Glaze (opt)
Potato Starch (4)
Water
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Oil
Prep   -   (15 min)
  1. Rinse Bok Choy and cut it appropriately (see Note-1).
  2. Grind Dried Shrimp to powder in your spice grinder and mix all Sauce items.
  3. Mix Potato Starch with 1/2 T Water. This gloss is optional, but looks nice.
RUN   -   (8 min)
  1. In a wok or spacious sauté pan heat Oil. Stir in Bok Choy and fry stirring until leaves are coated with oil and wilted.
  2. Stir in Sauce mix and bring to a boil. Cover and simmer for about 2 minutes, tumbling now and then.
  3. Uncover and stir in Potato Starch mix (if using), until Bok Choy is glossy. Adjust the liquid if needed. There should be adequate liquid, but the Bok Choy shouldn't be swiming.
  4. Serve hot with plenty of steamed rice. Long grain Thai Jasmine or medium grain (California type) are both appropriate for the Shanghai region.
NOTES:
  1. Green Bok Choy:   [Shanghai Bok Choy, Baby Bok Choy (markets)]   This Bok Choy cooks more quickly and much more evenly than the white stemmed Bok Choy. How you cut it depends on the size. The photo example used the very tiny heads available here in Los Angeles, which were only cut in half and trimmed to 4 inches long. If you use supermarket "Baby Bok Choy", select the smallest heads you can get. Quarter them lengthwise and cut into into 4 inch lengths. Include the trimmed tops in the recipe. For details see our Shanghai Bok Choy page.
  2. Dried Shrimp:   Measure 3 T with the shrimp coarsely crushed. For details see our Dried Shrimp page.
  3. Rice Wine: Use a good drinkable Chinese rice wine. The cooking versions are heavily salted and not that good to start with. If you don't have the rice wine use a dry sherry. Sake, though made from rice, is not considered a good substitute. For details see our Chinese Rice Wine page.
  4. Comments:   The pattern recipe used the shrimp whole, soaked 1/2 hour in Water and Rice Wine. That may be authentic, but it wasn't too pleasant due to prickley shrimp. Since I'm powdering the shrimp, my order of work is different, but works out about the same (except no prickles).
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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