Separate each stalk and wash separately, either using running water or plunge a few times into a pot of water to remove the dirt. Since they are larger, cut off half to one cm of the stem from the root portion. Place the bok choy in a colander to drain the excess water. Change the water two to three times to remove all the dirt and sand. Rinse the baby bok choy with tap water in a large container or pot. After all, the stalks are pretty tender, which means that they will be tender-crisp when cooking them with the leaves simultaneously. Since baby bok choy is only about two to three inches long, it is better not to cut them or remove the leaves to preserve their appearance. Prepare bok choy for stir-frying Baby bok choy Here is the step-by-step breakdown of my methods to recreate this iconic Chinese dish at home. The most common disparity between the home-cooked version and the restaurant version is there is not enough wok aroma, and the stem is either too tough or soft. Left: baby bok choy, Right: large bok choy How to stir-fry bok choy
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