Dish of Bok Choy Adobo
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Bok Choy Adobo


Bok Choy Adobo   -   Adobong Pechay
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
23 min
Yes		 A nice, simple, moderately tart vegetable side dish. Serve with a non-adobo main dish and steamed Jasmine rice. It can also serve as a light vegetarian lunch for two, served with just the rice.

1
4
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2
3
1
3
1/4
1/3
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2
#
cl
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T
T
T

t
t
---
T
Bok Choy (1)  
Garlic
-- Broth
Vinegar (2)
Soy Sauce
Water
Bay Leaf
Pepper, black
Sugar
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Oil
Prep   -   (10 min)
  1. Rinse BOK CHOY and drain. Chop medium coarse, or as you prefer.
  2. Crush GARLIC and chop fine.
  3. Mix all Broth Items.
Run   -   (13 min)
  1. In a wok or spacious sauté pan heat Oil over moderate heat and fry Garlic, stirring until just golden.
  2. Stir in the Bok Choy and fry stirring until well coated with oil and starting to wilt, about 3 minutes.
  3. Stir in Broth mix. Bring to a boil, then turn down and simmer covered until Bok Choy is cooked through but thicker stems still have some crunch, about 5 minutes
  4. Serve warm with a main dish (probably not an adobo) or with just steamed Jasmine rice for a light vegetarian lunch.
NOTES:

  1. Bok Choy:

      I greatly prefer the tiny white stem bok choy easily available from Asian markets here in Southern California. It offers a better ratio of greens to white stems than the big supermarket variety. For details see our Asian Greens page.

  2. Vinegar:

      This should be one of the fine cane vinegars available from Philippine markets. Coconut or Palm vinegar could also be used, but lacking these, you can use rice vinegar, or even distilled white vinegar cut about 1/4 with water. For details see our Vinegar & Souring Agents page.
  3. 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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