This tasty Shanghai Bok Choy fits perfectly as a side dish with nasi goreng or another Asian dish. A simple combination of red pepper, garlic, soy sauce, sesame and oyster sauce makes this composition not only simple, but also incredibly tasty!
Shanghai Bok Choy
Bok choy is a vegetable with elongated leaves, popular in Asian cuisine for its mild flavor and crispy texture. I am going to burn the pak choi with a gas burner, this gives an intense grill and wok-like flavor to this Asian vegetable type, which combines extremely well with the soy/oyster sauce.
Asian Shanghai Bok Choy
(side dish/side dish)
Equipment
- Baking suit
- Gas burnerFor roasting the bok choy
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish or oven dish
Ingredients
- 3 pieces Shanghai bok choys cut into quarters
- 4 cloves garlic finely chopped
- 1 piece red chili pepper finely chopped without seeds
- 2 tablespoons soy sauce
- 4 tablespoons Asian oyster sauce
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 1 dl water
- 1 tablespoon mixed white and black sesame seeds
- 2 teaspoons all-purpose binder or cornstarch
- 1 dl sunflower oil for baking
Instructions
- Weigh the soy, oyster sauce, fish sauce, sesame oil, water, sesame seeds and all-purpose binder into a bowl.
- Cut the pak choi, red pepper and garlic as described above in the ingredients list.
- Place the pak choi in the baking dish or oven dish and sprinkle with sunflower oil.
- Burn the pak choi on both sides with the gas burner, make sure they are well greased with sunflower oil, this will make this easier.
- Fry the garlic and red pepper in sunflower oil over low/medium heat for about 2/3 minutes.
- Add the mixed sauce to the pan and bring it slowly to the boil.
- When the sauce has thickened a bit from the all-purpose binder, add the pak choi, mix it together and cook for another 2 minutes.
Presentation of this sidedish
- Place the pak choi on a nice plate and sprinkle the sauce over it.
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