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Shredded Vegetable Medley

Scalded Chinese Little Greens

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Chinese little greens are actually baby bok choy, and naturally they taste best in spring. Rich in vitamins and minerals, these greens can facilitate calcium absorption, help to moisturize the lungs, eliminate dryness, and they’re beneficial to the stomach and intestines. Bok choy is cold in nature, so people with spleen and stomach issues shouldn’t eat too much or eat it raw. When making dishes with Chinese little greens, the cooking time shouldn’t be too long to avoid loss of nutrition.

Scalded Chinese Little Greens ( 4 servings )

300g baby bok choy
1 scallion
1 clove garlic
1 teaspoon salt
1 tablespoon sugar
2 tablespoons oil
3 goji berries
2 litres plus 100ml water
2 tablespoons seasoned soy sauce for seafood
1 tablespoon light soy sauce
1 tablespoon Chinkiang vinegar

1. Choose fresh and tender baby bok choy about 15cm in length. Rinse and cut into halves lengthwise. Mash the garlic and set aside.

2. Heat 2 litres of water to a boil, add 5g salt and 1 teaspoon oil. Add the bok choy and blanch for 10 minutes. Remove them from the water and set on a plate.

3. In a saucepan, put the 100ml of water, sugar, seasoned soy sauce for seafood, light soy sauce, and Chinkiang vinegar. Bring to a boil then continue boiling for 1 minute. Pour over the bok choy while hot.

4. Sprinkle the garlic on the vegetables last, and for a spicy kick, consider some sliced ​​tabasco pepper rings.

5. Finally, heat the oil until it starts to smoke, pour it over the garlic and vegetables to bring forth a savory aroma. Serve.

This story is from Magnifissance Issue 105

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