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Bok Choy with Shallots and Anchovies 白菜清炒小鱼干
by
tigerfish
Calificación: 4.0
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%20cooking?!?!?!%20Alright,%20oyster%20sauce%20tastes%20good%20(makes%20food%20tastes%20good!)%20and%20is%20quintessential%20in%20Chinese%20cooking%20esp.%20stir-fries.%20However,%20I%20have%20%22pledged%22%20to%20reduce%20the%20use%20of%20bottled%20seasoning/sauces,%20especially%20those%20with%20ingredients%20that%20does%20not%20spell%20natural%20to%20me%20e.g.%20MSG%20as%20flavor%20enhancer,%20modified%20corn%20starch,%20caramel%20color.%3C/p%3E%3Cp%3EDon't%20get%20me%20wrong.%20Not%20all%20bottled%20sauces%20are%20bad.%20I%20still%20use%20soy%20sauce%20(ingredients:%20soy%20beans,%20wheat,%20salt,%20water,%20sugar);%20sesame%20oil%20(ingredients:%20sesame%20oil);%20Chinese%20black%20vinegar%20(ingredients:%20%20water,%20glutinous%20rice,%20salt);%20Chinese%20cooking%20wine.%3C/p%3E%3Cp%3EBut%20the%20good%20is:%20ever%20since%20I%20reduce%20the%20dependence%20on%20not-so-natural%20bottled%20sauces,%20I%20have%20learn%20to%20use%20natural%20ingredients%20to%20season%20and%20flavor%20as%20much%20as%20possible.%3C/p%3E%3Cp%3ELet's%20say%20-%20without%20oyster%20sauce%20(the%20convenient%20tasty%20sauce),%20how%20then%20can%20the%20Chinese%20veggie%20stir-fry%20taste%20good?%3C/p%3E%3Cp%3ESometimes,%20a%20batch%20of%20fried%20shallots%20to%20flavor%20things%20up,%20keeping%20the%20remaining%20shallot%20oil%20to%20fry%20the%20veggies;%20while%20other%20times,%20fry%20up%20(and%20toast%20up)%20some%20dried%20%22small%20fish%22%20anchovies%20to%20add%20crispy%20fragrance%20to%20the%20dish.%3C/p%3E%3Cp%3EStir-Fry%20Bok%20Choy%20and%20Carrots,%20with%20Fried%20Shallots%20and%20Toasted%20Anchovies%3C/p%3E%3Cp%3EIngredients:%202-3%20bok%20choy,%20rinsed%20and%20cleaned,%20separate%20leaves%20and%20stems;%202-3%20thin%20slices%20ginger;%201%20clove%20garlic,%20finely%20minced;1%20tbsp%20julienned%20carrots;%20dash%20of%20soy%20sauce;%201tbbsp%20cooking%20wine;%20sea%20salt%20and%20ground%20white%20pepper%20to%20taste%3C/p%3E%3Cp%3EDirections:%20Heat%20some%20oil%20in%20wok,%20aromatize%20the%20ginger%20and%20garlic.%20Then%20add%20the%20carrots%20to%20fry%20briskly.%20Add%20the%20veggies%20(stems%20first),%20and%20fry%20for%202-3%20minutes,%20then%20the%20leaves%20(another%202%20mins).%20Add%20soy%20sauce%20and%20fry%20briskly%20and%20when%20they%20are%20almost%20cooked,%20drizzle%20cooking%20wine%20along%20the%20edge%20of%20the%20hot%20wok%20so%20that%20you%20hear%20sizzles%20(which%20means%20aroma!).%20Cover%20the%20wok%20for%201%20minute.%20Then%20remove%20the%20cover,%20S&P%20to%20taste.%20Dish%20out.%20Top%20with%20toasted%20dried%20anchovies%20and%20fried%20shallots%20before%20serving.%3C/p%3E%3Cp%3EAlternatively,%20you%20can%20also%20add%20the%20toasted%20dried%20anchovies%20and%20fried%20shallots%20into%20the%20wok%20after%20turning%20off%20the%20heat%20and%20mix%20them%20thoroughly%20with%20the%20veggies.%3C/p%3E%3Cp%3ECan%20you%20do%20without%20oyster%20sauce%20in%20Chinese%20cooking?%3C/p%3E%3Cp%3ETag:%20stir-fry,%20bok%20choy,%20fried%20shallots%3C/p%3E){kind=link}