Bak Choi
chinese, tnt, vegetables
2 bak choi *
2 tablespoon peanut oil
2 green onions; chopped
1/2 cup chicken broth
2 tablespoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon chili garlic sauce
1 teaspoon honey >or> sugar
1 teaspoon cornstarch
1 tablespoon water; cold
1/8 teaspoon sesame oil
* Bak choi, AKA bok choy: Chinese cabbage, smaller the better.
1. Chop cabbage into bite-sized pieces, about 1 inch square. Wash, drain and dry on towels. Seperate white stems and green leafs.
2. Mix chili and soy sauces, honey, cornstarch and water; set aside.
3. Preheat wok, add oil. Quickly swirl garlic; remove and discard. Add onions and white parts of cabbage; stir-fry for 2 minutes.
4. Add chicken broth, green parts of cabbage; mix, cover, and cook until just barely tender, about 5 minutes.
5. Add step 2 sauce, and stir for 1 minute to thicken.
6. Remove from heat. Sprinkle with sesame oil, toss and serve immediately.
Recipe by Kurt Faria, from taste and memories of Shanghai, 1994.
Yield: 2 servings