~ Cream Sauce Finely chop an onion and 3 cloves garlic and lightly fry in tbsp olive oil. Pour in a half glass white wine, reduce wine and add 300ml cream and simmer.Check flavour and add salt and pepper to tasteAdd choy and continue simmering until thick. Add Parmesan cheese or tsp whole grain mustard if desired.
fisher,
Nov 3, 11:56am
~ Stuffed Open leaves to expose centre. Add filling (e.g. cooked chicken mince, raw chopped red pepper, garlic, raw sliced green onions, 1 tbs oyster sauce, chopped water chestnuts).Pack firmly. Twist ends of leaves to enclose filling. Tie end with string. Steam (covered with lid) for approx 15 mins or until choy is tender. Serve parcels with rice and Asian sauce. Asian Sauce: 1 tsp sesame oil, quarter cup of oyster sauce,quarter cup soy sauce. Combine and microwave mixture for 1 minute.
fisher,
Nov 3, 11:58am
~ Grilled Ingredients: Choy split in half lengthwaysOlive oil Method: Blanch the bok choy in boiling water until just wilted.Remove and cool down with cold water. .Drain well and pat dry.Brush with olive oil and grill under high heat until just browned.
fisher,
Nov 3, 12:00pm
~ Creamed Ingredients: 1 cup water.1 tbsp soy sauce.1/2tsp chicken stock powder.black pepper.dash garlic powder.2 chopped choy.100ml cream. 4 tsp. cornflour. Method: Wash the choy and cut lengthways and then across ways which will leave the white stalks separate//. In a large saucepan or wok combine water, soy sauce, chicken stock, pepper and garlic powder. Bring to boil. Add choy stalks to wok, reduce heat, cover and simmer about 2-3 minutes or until crisp-tender. Now add the green tops and stir well in for minute or two. Blend cream with cornflour and then stir into choy mix.Cook and stir until thickened.Serve Immediately
stefanie,
Nov 9, 11:08pm
Thanks fisher and lilyfield for those great ideas!(I had lost the thread).
4qv8jj0di,
Jul 13, 9:43pm
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