Sunday, January 08, 2012

Bok Choy Sum Stir-Fry 清炒白菜心

Usually, I prefer Bok Choy Sum to Bok Choy. With distinguishable dark green leaves and whitish stems, the former is "texturally crunchier" and taste relatively sweeter in an easy stir-fry like this Stir-Fry Bok Choy Sum with Garlic and Carrots 清炒白菜心


You need green onions (bottom white parts), ginger, garlic, and some carrots to aromatize the stir-fry, before adding the vegetables. You do not even need toasted dried anchovies and fried shallots to enjoy the light fresh taste of this stir-fry.



Add the veggies and stir-fry at medium heat for about 5 mins, till the vegetables are cooked and tender. While the wok is hot, drizzle some cooking wine along the edges and allow it to sizzle. This brings aroma to the stir-fry. Sea salt and ground white pepper to taste. Good with steamed rice, plain porridge and even with noodles!


Any preference for Bok Choy or Bok Choy Sum?

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