Serving
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Braised Choy
Thailand

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
20 min  
Part
This tasty but unobtrusive side dish can use just about any kind of Asian greens in any size - you cut them into the kind of chunks you like. The recipe can be adapted to a vegetarian version as noted below.



14
1/4
4
1
1/4
1
1
oz
in
cl
T
c
T
T
Choy - any (1)
Ginger Root
Garlic
Oil
Stock (2)
Fish Sauce (3)
Oyster Sauce (4)  
Prep   -   (20 min)
  1. Tear leafy parts CHOY into convenient pieces. Cut stems into attractive bite size pieces. Keep separate.
  2. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  3. Mix together Stock, Oyster Sauce and Fish Sauce.
Run   -   (12 min)
  1. In a wok or spacious sauté pan heat Oil and fry Garlic mix just until aromatic. Stir in Choy Stems and fry stirring for a minute to three depending on thickness and type of choy.
  2. Stir in Choy Leaves until coated with oil.
  3. Stir in Stock Mix and simmer covered for as long as it your particular variety of choy needs to be just tender.
  4. Serve hot.
NOTES:
  1. Choy:   Bok Choy and Shanghai Bok Choy (marketed as "baby bok choy") are most available but practically any Choy will work fine, except A Choy, which is actually lettuce.
  2. Stock:   Whatever kind you prefer or have on hand. This amount works well with rice or noodles which sop up some of the stock. If serving alone cut the stock to about 1/2 the amount.
  3. Fish Sauce:   If you want a completely vegetarian dish you can use Yellow Bean Sauce instead of Thai or Vietnamese fish sauce - or for a more Chinese version use Soy Sauce.
  4. Oyster Sauce   Vegetarian "oyster sauce" is widely available in Asian markets, made using mushrooms instead of oysters. It is not as bad as vegetarian fish sauce.
  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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