Lately, Dwarf Bok Choy is commonly sold in markets. Bok Choy or Pak Choy is a commonly cooked vegetable in chinese cuisine. Generally, the vegetable has dark green leaves and white or greenish spoon-shaped stems. Siew Pak Choy (Small Pak Choy) is a favourite to many and has greenish coloured stems whilst the Tai Pak Choy (Big Pak Choy) has a darker green leave atop white coloured stems. Dwarf Bok Choy, I believe, is a miniature version of the Tai Pak Choy, which you can see in the picture.
I find the Dwarf Bok Choy sweeter in taste rather than the more bitter Tai Pak Choy. That is not to say that it tastes sweet but rather, bitter sweet. I usually cook this vegetable with garlic and dried prawns. Somehow, I find the combination of garlic and dried prawns bring out the nice bitter sweet flavour of the vegetable. I also understand that cooking with dried prawns enable the vegetable to cook faster. You will notice that I do not use any seasoning as I prefer the original flavour from the garlic and dried prawns. The dried prawns are in itself, slightly salty.
This is my recipe for Stir-Fried Dwarf Bok Choy with Garlic and Dried Prawns
- Approximately 200 grammes of dwarf bok choy (wash and rinse to remove dirt)
- 5 cloves garlic (chopped)
- 30 grammes of dried prawns (rinsed for a couple of seconds, pre-soaked in 50 ml water for 20 minutes – retain water for cooking)
- 1 tablespoon of cooking oil (palm oil preferred)
Heat oil in wok and stir-fry the dried prawns for about 10 seconds. Add garlic and continue stir-frying till garlic begin to brown. Add dwarf bok choy and stir-fry for another 15 seconds or so. Add the water (previously used to soak dried prawns) and close lid.
Cook dwarf bok choy according to how soft you want the stems to be. Add a little water if you wish to have more gravy and add salt to taste (if not already salty).
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