A new year starts afresh. And what's more refreshing than simplicity. Chinese vegetables are a snap to put together. Simple flavors marry with simple tastes. I have some pepper chicken and fried rice. It's brown and beige so bright green bok choy is eye pleasing and delicious.
I use baby greens. Regular sized greens work as well. Sliced into quarters and blanched, they blend well with the umami taste of crisp sliced garlic and oyster sauce. So easy, so fast.
BOK CHOY WITH CRISP GARLIC
Serves 4
6 baby Bok choys or 2 large Bok choys
4 Garlic cloves
1 tablespoon Canola Oil
2 tablespoons Oyster sauce
1/2 teaspoon Sugar
1/2 cup Water
1/2 teaspoon toasted Sesame Oil
Trim and cut each bok choy into quarters.
Heat 2-3 cups of water.
Blanch bok choy into boiling water for 20 seconds. Drain well and place in serving platter.
Heat canola oil in small pan. I use a small cast iron tempering pan.
Cut garlic into paper thin slices.
Drop garlic into hot oil and fry till crisp and brown.
Take pan off the flame and add oyster sauce, sugar, water and sesame oil.
Pour sauce over bok choy and enjoy.
Forkfuls of vibrant, crunchy greens complement rice and chicken. The vegetarian in me is satisfied with simple tastes. It's no salad but any green is a good way to start 2016.
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