Baby Bok Choy with Garlic and Shrimp Recipe

August 22, 2008

When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness--you want to just barely cook them, and with the most basic ingredients.

That was exactly what I did with these bok choy mui (菜苗) or baby boy choy. Some chopped garlic, some baby shrimps, and a pinch of salt are what you need. Humble in its presentation, this baby bok choy recipe pairs well with any Chinese dishes. With the Olympics closing in a few days, this is my way to culminate my Beijing Olympics Chinese food series--on a healthy note...

In "Simple Chinese Cooking," Kylie Kwong writes, "I want to spread the word about the sheer intelligence, refinement and beauty of Chinese cuisine, which is a most sophisticated yet simple, healthy, life-giving cooking style to learn." In a similar manner--albeit on a much smaller scale--I hope you have enjoyed reading and learning about Chinese food and recipes on Rasa Malaysia.

Note: Thanks to my Malaysian friend My Cooking Hut who sent me the Kylie Kwong's cookbook.

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My Beijing Olympics Chinese Food Recipes:

Chow Mein/Chinese Noodles

Sweet and Sour Pork

Cashew Chicken

Honey Walnut Shrimp

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Recipe: Baby Bok Choy with Garlic and Shrimp

Ingredients:

4 oz. bok choy mui/baby bok choi (cleaned and rinsed)
1/8 teaspoon salt or to taste
1 tablespoon oil
1/4 cup peeled baby shrimps
3 cloves garlic (finely chopped)

Method:

Heat up a wok with the cooking oil and saute the chopped garlic until light brown or aromatic. Add the baby shrimps and stir-fry until the shrimps are half-cooked. Add in a pinch of salt to the shrimp, and then follow by the baby bok choy. Quickly stir-fry the vegetables, dish out and serve hot.

Cook's Notes:

1. Do not overcook your vegetables. They should retain the vitality and crunchiness.
2. For Chinese greens with oyster sauce recipe, please click here.

Labels: Chinese Food, Chinese Recipes