Once you learn how to make this delicious dish, which transforms bok choy into a special treat, you won’t have any need to visit your local Asian restaurant.
Serves 4
Ingredients
• 8 heads baby bok choy
• 2 cups vegetable or mushroom stock
• 1 teaspoon sugar
• 1 tablespoon Chinese fermented black bean sauce, or 1 teaspoon Chinese fermented black beans
• 2 teaspoons hoisin sauce
• 2 teaspoons cornstarch, dissolved in 1⁄4 cup cold water
• 2 teaspoons peanut or other oil
• 2 teaspoons (about 3 cloves) chopped garlic
• Salt to taste
• Dash of Asian hot chili paste (optional)
1. Halve the bok choy heads lengthwise, and blanch in rapidly boiling salted water for 3 to 4 minutes, until crisp tender. Drain and plunge immediately into ice water to stop the cooking.
2. In a saucepan, bring the stock to a boil. Whisk in sugar, bean sauce or beans, and hoisin sauce. Simmer 10 minutes, then whisk in cornstarch slurry to thicken; cook 5 minutes more, covered. It should have the consistency of honey. Taste for seasoning.
3. Heat the oil in a skillet, over medium heat. Add garlic, and allow it to sizzle until it begins to turn golden brown. Immediately add the blanched bok choy, season lightly with salt, and cook until vegetable is warmed through. Add chili paste if desired.
4. Transfer to a serving platter and spoon on the black bean sauce, reserving any extra to be served on the side at the table.
