During the visit in Halifax, we bought two bags of Shanghai bok choy in an oriental store.
What is the difference among Shanghai bok choy, local bok choy and local baby bok choy?
Shanghai bok choy is sweet, crispy, juicy. Its shape is so cute and elegant, so that it can be used as garnish vegetable as well.
Shanghai bok choy is small, not as giant as bok choy. It needn't be halved to fit the wok.
Tear down four Shanghai bok choy (green leaf with greenish stalk together), rinse and dry.
Prepare sauce: add 1 tsp salt, 1 tsp sugar, 1 tsp tapioca starch in 1/2 cup water, whisk well.
Heat wok under high power, add some oil in hot wok, stir in Shanghai bok choy, until stalks turn very green. Pour sauce in, stir thoroughly to have veg evenly covered with concentrated sauce .
I don't add other flavour or sauces, my hubby and I both like the fresh and natural taste of Shanghai bok choy. Tapioca starch is quite different from corn starch, which can create a shiny dish.
Mmm, Shanghai bok choy + diced pork in soy sauce + rice = fancy life
No comments:
Post a Comment