Just so we have something close to home, here is a recipe (influence by an online recipe) that I use every time I make Bokchoy. This is for all the Bokchoy fans out there, this is for you ...
I usually make some when I want to have it along with a meal. One head is too little but it depends on the portion you want. Follow me through these wonderfully illustrated pictures of how-to-bokchoy.
So here, I call this one head of (fake) bokchoy. Oh so sorry. Sometimes when I don't have moneys I buy this identity-stealing bokchoy-lookalike veggie, I remember the lady referred to it as Pedchai. You can find the real ones at Rachanee in Adliya, it's a Thai supermarket close to AlJazeera, and sometimes they have them at Lulu, sometimes. Otherwise the substitutes are widely available everywhere.
Make sure you clean it, and separate the whites and greens. I usually cut each in half again, unless you like it really choppy or in wholes.
Also make sure you get a clove or half a clove of garlic, chopped and ready.
What I usually do is place two spoons of oil in the heated pan. Then I fry the garlic pieces for a while just to get them soft but not at all burned. I will later throw in the whites and stir for a while. I'll give it a minute and then mix in the greens.
I usually make some when I want to have it along with a meal. One head is too little but it depends on the portion you want. Follow me through these wonderfully illustrated pictures of how-to-bokchoy.
Also make sure you get a clove or half a clove of garlic, chopped and ready.
What I usually do is place two spoons of oil in the heated pan. Then I fry the garlic pieces for a while just to get them soft but not at all burned. I will later throw in the whites and stir for a while. I'll give it a minute and then mix in the greens.
Once the greens are moistened by the oil, which is another minute or half a minute, I'll put in two tablespoons of oyster sauce (just for measure). I'll mix it real fast and then put it less than quarter a cup of water.
They should be mixed well then covered and left until the liquid looks like sauce.
And this is the final product. Yum.
