| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Baby bok choy; or morre if hungry…this serves two, none left! |
| 1/4 |
c |
Chicken stock |
| 2 |
tb |
Oyster sauce |
| 1/2 |
ts |
Smoked hab powder; ( Jim Campbell's) |
| 1 |
|
Garlic clove minced fine |
INSTRUCTIONS
Wash, and cut bok choy in half, lengthwise, check for dirt in the
middle, and dry on paper towel. Get a wok to sizzle add a little
peanut oil, and stir fry the garlic , quickly . Add the stock, oyster
sauce and hab powder, then place the bok choy in this, large end
down, let green leaves stick out of the sauce, and turn off heat, and
cover wok....That's it..Do Not Over Cook! Gently remove bok choy to a
platter, with tongs, keep warm, and reduce the stock, then drizzle it
over the veggies...serve with whatever else you are having, like that
chicken curry, and fried rice, plain rice, whatever.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@home.com>
on Oct 01, 1999, converted by MM_Buster v2.0l.
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