Thursday, November 22, 2012

Blooper Reel: Part 2 of Many More to Come

Happy Turkey Day! Hope your tummy is satisfied with a lot of yummy food-- I know mine is :)

Blooper Reel: Part 2 of Many More to Come is now up! Enjoy and subscribe :)

P.S. If you haven't seen Blooper Reel: Part 1 of Many More to Come, you can watch it here!

♥ Yen

Monday, November 5, 2012

Bok Choy Stir Fry -- Baby Bok Choy

What's a simple, healthy, and delicious dish that only takes 4-5 minutes to cook? Stir-fried bok choy. Or stir-fried baby bok choy. I usually have my meals with a meat dish, and a veggie dish. It gives me the perfect balance where I can enjoy every aspect of the meal. Here's my stir-fried baby bok choy recipe!

Base:   Bok choy (I had 1.15 lbs.)
Flavor: 3 gloves garlic, minced
             Salt to taste
             2-3 tbsp. oil
             1 1/2 tbsp. rice cooking wine
             Mix-- 1 tbsp. oyster sauce, 2 tsp. water, 1/4 tsp. corn starch
Heat:    Stir fry

1. Wash bok choy
- Thoroughly wash the bok choy and remove any bruised areas.

2. Strain bok choy
- Remove as much water as possible to prepare it for stir frying.

3. Brown garlic
- When wok/pan and oil are warm and ready, lightly brown garlic on medium heat.

4. Add bok choy
- Stir fry on medium-high heat for ~2 minutes.

5. Season
- Add salt to taste and mix well.
- Add rice cooking wine and mix well.
- Add oyster sauce, water, and corn starch mixture, and simultaneously mix bok choy.
- Cook an additional 2-3 minutes, or until it reaches your desired level of tenderness.

* Notes: if you are using regular bok choy (not baby bok choy), it may be worth your while to cut the bok choy into smaller pieces. You may even want to separate the leaves from the stem, and cook the stem before cooking the leaves together, as the stem takes a longer time to cook. Also, during the stir-fry process, you may, or may not find it necessary to add more oil and/or water. You do want to make sure you strain the bok choy well after washing to remove as much water as possible. If you have too much water, you can add a little more corn starch (and possibly oyster sauce for more flavor). However, stir-fried bok choy is not a dish with a thick sauce, so keep that in mind. And as always, I encourage you to change any part(s) of this recipe to adjust to your personal preference-- add more or less garlic if you like, add more or less oyster sauce if you like. Whatever you do, just make sure you have fun in your kitchen.

Watch a demo of this recipe and join me in my kitchen where everything is served with love.

♥ Yen
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