My favourite way to cook bok choy is with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily! On the table in 5 minutes, serve over fluffy rice or over noodles in soup.

My favourite bok choy recipe

I’ve shared many stir fries using bok choy but I’ve never done one where it takes centre stage. Which is a bit of an omission on my part because today’s recipe is one that I use rather frequently in my day-to-day life. It’s just a really tasty, quick way to cook up a big load of leafy Asian greens. It’s a staple vegetable dish on the menu of everyday Chinese restaurants.

Saucy is the key! That ginger sauce will make any vegetable scoff-able. The Chinese are very clever cooks!

What you need to make Bok Choy in Ginger Sauce

Here’s what you need to make this bok choy recipe.

Bok Choy (or other Asian greens!)

I’m using baby bok choy for today’s recipe but you can use almost all leafy Asian greens such as pak choy and choy sum.

Size – I like to use small(ish) bok choy if I can find it, usually labelled “baby bok choy”, because it is more tender and sweet. I classify them “baby” up to around 17cm/7″ long. The other side benefit is that you can cook the leaves whole without separating the stem from the leafy part which looks nice.

Much longer than this and you end up in a spaghetti-type situation (I see hot ginger sauce being slapped around your mouth!) unless you cut the leafy part from the stem.

Other Asian greens

The cooking method in this recipe works great for pretty much any Asian greens. You just need to tweak the steaming time to suit the one you’re using. Here are some other common Asian greens that are ideal to use for this recipe – pak choy (full size and baby!) and choy sum.

And here’s how to cut each of these types of Asian greens for this recipe. For the longer ones, just cut into pieces as long or short as you want. For smaller ones, keep the leaves whole!

Gai lan, also known as Chinese broccoli, will also work but because the stem is a little firmer (like ordinary broccoli texture), it will take a little longer to steam-cook. Though, if Gai Lan is what you have, my favourite way to cook it is with Oyster Sauce, yum cha style – stacked and doused with sauce! Recipe here.

Sauce

The sauce is a classic Chinese stir fry sauce that is nice and shiny. It’s fairly light in colour compared to other stir fry sauces which is common at Chinese restaurants. It suits vegetable dishes – we don’t want to weigh down leafy greens with overly salty, intensely flavoured sauces.

But, let me be clear, this sauce is definitely not bland!! It’s an excellent, tasty rice-soaking sauce!

• Oyster sauce – A very common Asian sauce found in the Asian aisle of grocery stores that is used liberally in Chinese, Thai and other Asian cooking. Sweet and savoury packed into one magical bottle, it’s key to this otherwise simple sauce not being bland and boring. Substitute with vegetarian oyster sauce (fairly commonly found these days) or hoisin sauce (you’ll get a hint of Chinese five spice flavour which is lovely too!)

• Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. More information on it here. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitutes – swap both the cooking wine AND water with low sodium chicken broth/stock.

• Sesame oil (toasted) – Use toasted sesame oil which is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.

• Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

• Cornflour / cornstarch – Thickens the stir fry sauce and also makes it shiny! Flour, on the other hand, doesn’t make sauces shiny. Food trivia for the day!

• White pepper is the pepper of choice in most Chinese stir fry sauces as it keeps the sauce free of (unsightly!😂) black pepper speckles. But I promise switching a pinch of white pepper for black pepper will not ruin your dish!!

How to cook Bok Choy

Bok choy cooks so quickly it can be pan roasted, steamed or boiled. But my favourite way is to combine both pan-roasting and steaming. You get the lovely sautéed gingery oil coating the bok choy before steaming it in just 45 seconds in the pan. The sauce is poured in at the end and literally takes 30 seconds to thicken!

1. Sauce – Mix the cornflour/cornstarch with everything except the water until lump free, then mix in the water. Why? Because it’s easier to dissolve cornflour in less liquid. If there’s too much liquid, you end up with pesky cornflour lumps.

2. Sauté ginger in the oil for a minute to soften and also to flavour the oil. The ginger won’t cook much further once everything else is added.

   TIP: Start the ginger in a cold pan to extend the oil-infusion time!

3. Toss bok choy in the pan for about 15 seconds to coat it in the gingery oil. I recommend using 2 spatulas, one a rubber spatula so you can scoop up the little bits of ginger.

4. Water – Then pour over 1/4 cup of water. This will create the steam to cook the bok choy.

5. 45 second steam – Place the lid on then steam for just 45 seconds until the stem is partially cooked. Bok choy cooks really, really quickly! And we still have the sauce to go so we don’t want it to be fully soft at this stage.

   Doneness – The stem should still have a soft crunch to it, but not be crisp like when raw. If it’s soft all the way through, it turns into mush. Not pleasant!

6. Sauce – Give the sauce a quick stir to mix in any cornflour settled on the bottom. Then pour it over the bok choy and toss for just 30 seconds or until it changes from murky to a clear glossy sauce that thickens slightly and coats the bok choy.

   Thickness adjustment – If the sauce evaporates too quickly and gets too thick, just add a splash of water to loosen it up! This can happen if there’s too much heat in the pan or if your vegetables are a bit past their prime so don’t release much water when steaming.

   And that’s it! How quick was that? Just transfer the bok choy and every drop of that delicious sauce onto a serving plate then serve!

Serving

The obvious role for this plate of tasty vegetable goodness is as a side dish. But I exaggerate not when I say that I’ll happily have this as a meal, just by itself. Proof above. Look at that ginger-sauce-rice-soaking situation!!! Try telling me that’s not meal worthy! – Nagi x

Watch how to make it

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Bok Choy in Ginger Sauce

Recipe video above. My favourite way to cook bok choy is with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily! Be careful not to overcook the bok choy, it cooks really fast. Pan-steam for just 45 seconds, then it finishes cooking in 30 seconds with the sauce.

Recipe also works great with other Asian Greens like pak choy, choy sum (see Note 1). Make this ginger version one day then garlic the next! Serve as a side, with fluffy rice or over noodles in soup.

Course Side Dish

Cuisine Asian, Chinese

Keyword asian greens recipe, bok choy recipe, how to cook bok choy

Prep Time 3 minutes minutes

Cook Time 3 minutes minutes

Total Time 6 minutes minutes

Servings 4 – 5 as a side

Calories 81cal

Author Nagi

Ingredients

• 6 small bok choys , up to ~17cm/7″ long, or other Asian greens (Note 1 + photos in post)
• 2 tbsp vegetable oil
• 1/4 cup ginger , finely julienned (or 1 tbsp garlic)
• 1/4 cup water

Sauce (Note 5 for Charlie shortcut!):

• 3 tsp cornflour/cornstarch
• 1 1/2 tsp light soy sauce , or all-purpose soy (Note 2)
• 1 tsp oyster sauce (sub vegetarian oyster sauce)
• 2 tsp Chinese cooking wine (Note 3)
• 1 tsp sesame oil , toasted
• 1/4 cup water
• 1/4 tsp cooking salt
• Pinch white pepper

Instructions

• Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the centre intact, it's precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don't need to dry fully).
• Sauce – Stir Sauce ingredients except water in a jug until cornflour is dissolved. (Easier to make lump free with less liquid). Then stir in water.
• Gingery oil – Put the ginger and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.
• Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.
• Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy. If your sauce gets too thick (Note 4), add a tiny splash of water and mix.
• Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!

Notes

1. Bok Choy & other asian greens – can use other leafy Asian greens, such as pak choy, choy sum, baby and full size. For short ones, like the pictured baby bok choy, just trim the base and separate the leaves (keep stem and leafy part attached). For long ones, cut into 7.5cm/3″ (ish) lengths (see photos in post). If the stems are really thick, cut in half. Toss the stems in first to give them a head start, then add the leafy part just at the end before adding water to steam.

Recipe will work with gai lan (Chinese broccoli) too, just get the stem going first (it’s thicker so will take longer to cook) and steam it for a little longer (around 2 minutes in total).

2. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

3. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. More info on it here. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock.

4. Sauce relies on some water coming out of the bok choy as it steams. If your bok choy is old and shrivelled, not enough water will come out. Easy fix – just add a tiny splash of water!

5. Charlie option – To make this using Charlie (my all-purpose stir fry sauce), mix 2 tablespoons of Charlie with 1/4 cup water. Then use as the Sauce!

6. Leftovers will keep for 2 days but the vegetables do tend to get watery/floppy.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 81cal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 317mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4468IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 1mg

Life of Dozer

Before…..

….and after he realised what it was:

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Ginger and garlic are brilliant together with vegetables. This stir-fry is a big pan of feel-good, colourful vegetables smothered in a tasty sauce using both!

Find this recipe on page 108 of Dinner.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀

I’m not just doing this to torture you, I promise.

This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!

Curious about my cookbook?

• Read the cookbook overview

• Browse all cookbook exclusive recipes here

• Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂

Stay tuned for more on this page! Some cookbook exclusive recipes will have extra information added as well as extra tips. I am also looking at enabling comments for selected recipes so I can answer reader questions about cookbook recipes. I’m just a little snowed under during this launch period – book tours, getting 131 recipe videos out, launching the book overseas. Please bear with me! – Nagi x (10 October 2022)

The post Sesame Ginger Garlic Stir-Fried Vegetables appeared first on RecipeTin Eats.

This is a recipe for the Chinese Broccoli dish that is one of the most popular vegetable dishes at Yum Cha (Dim Sum). Steamed Chinese Broccoli (called Gai Lan) drizzled with a fabulous garlic ginger Oyster Sauce. Despite what you may read in other recipes, it’s not just plain Oyster Sauce – you need other flavourings!

Chinese Broccoli with Oyster Sauce

Real “restaurant style” Chinese Broccoli with Oyster Sauce is NOT just oyster sauce (despite what you will read in many recipes claiming it is that simple!).

A sauce made with just oyster sauce will just taste of that – plain oyster sauce dolloped on greens. And if you’re happy with that, then there’s no need to read further because this recipe for real Restaurant Style Chinese Greens with Oyster Sauce has more than 1 ingredient in the sauce!

What it tastes like – Steamed Chinese Broccoli tastes like broccolini stems with spinach leaves. Smothered in a sweet-savoury garlic ginger sauce that will make anything delicious, it’s no wonder this is the most popular vegetable dish at Yum Cha!

This is the steamed Chinese Greens dish that is pushed around in rattling trolleys at Yum Cha!

Chinese Broccoli (“Gai Lan”)

Here’s a good look at the Chinese broccoli, raw. The Chinese name is Gai Lan.

It’s called Chinese broccoli because the stem has the same texture as broccoli. The leaves look and taste like spinach leaves – but they’re thicker.

Chinese Broccoli needs to be cooked before eaten and is most commonly steamed (this recipe) or stir fried (like in this Vegetable Stir Fry and Pad See Ew Thai Stir Fried Noodles).

What goes in the Oyster Sauce

Here’s what you need for the Oyster Sauce.

The Chinese cooking wine (aka Shaoxing wine) is the key ingredient that adds depth of flavour and complexity to the sauce. Substitute with Mirin or Dry Sherry. If you can’t consume alcohol, substitute with chicken stock.

Restaurants typically use quite a bit of oil when serving this dish – you can usually see it pooled on the plate. I have significantly reduced the amount of oil used, and believe me, you won’t miss it at all. It is the sauce that is the star of this dish. You don’t need oil (well, not very much).

How to make Chinese Broccoli with Oyster Sauce

Here’s how to make it. I tend to microwave steam vegetables, for sheer convenience. But feel free to use any method that’s most convenient for you.

What to serve with Chinese Broccoli with Oyster Sauce

I make this as a side dish to Asian meals quite regularly because it’s so fast to prepare and will pair with any Asian cuisine. I also like that I can make a scaled up batch of the Sauce and keep it in the fridge (around 5 days) and I use it to douse any plain steamed vegetables!

Here are some meal suggestions incorporating these Chinese greens:

• Make a meal out of dumplings like Potstickers, Shumai or Gyoza with a side of this Chinese Broccoli and some Fried Rice;

• Add it as a vegetable side for stir fries that are low on vegetables, like Honey Pepper Beef, Vietnamese Caramel Pork Bowls or Asian Beef Bowls;

• Serve alongside Asian mains like Char Siu (Chinese BBQ Pork), Crispy Chinese Pork Belly, Vietnamese Caramel Chicken, Sticky Chinese Wings.

There’s certainly no shortage of possibilities! – Nagi x

Watch how to make it

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Restaurant Style Chinese Broccoli with Oyster Sauce

Recipe video above. Real Restaurant Style Chinese Broccoli with Oyster Sauce, a classic at Yum Cha (Dim Sum). This sauce is the real deal, and it requires more than just oyster sauce to make it restaurant style! This sauce goes fabulously with any Chinese greens, like bok choy and pak choy.

Course Side, Vegetables

Cuisine Asian, Chinese

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 2 - 4 as side

Calories 91cal

Author Nagi | RecipeTin Eats

Ingredients

• 1 bunch Chinese broccoli ("Gai Lan") (Note 1)

Oyster Sauce

• 1 tsp corn flour / corn starch
• 6 tbsp water
• 1 tbsp oyster sauce
• 1/2 tsp dark soy sauce
• 1 tbsp Chinese cooking wine (sub Mirin or Dry Sheer, Note 1)
• 1/2 tsp sesame oil
• 1/2 tbsp vegetable oil (or canola or peanut)
• 1/2 tsp sugar
• 1 clove garlic , finely grated
• 1 tsp ginger , finely grated

Instructions

• Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
• Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
• Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.

Oyster Sauce

• Combine water and corn flour in small saucepan, mix to dissolve.
• Then add remaining ingredients, turn stove onto medium and bring to boil. Boil for 30 seconds to allow to thicken, then remove from stove.
• Drizzle over Chinese broccoli and serve. Best served warm.

Notes

1. Chinese cooking wine can be substituted with Mirin, cooking sake or dry sherry. Non alcoholic sub - leave this out, then substitute chicken stock/broth for the water.

2. Nutrition per serving, assuming this serves 2.

Nutrition

Serving: 208g | Calories: 91cal | Carbohydrates: 8.7g | Protein: 4.5g | Fat: 4.5g | Saturated Fat: 0.8g | Sodium: 439mg | Potassium: 22mg | Sugar: 1.1g | Vitamin A: 19000IU | Vitamin C: 149.3mg | Calcium: 50mg | Iron: 0.9mg

Originally published 2014, updated with new photos and video in February 2020.

Life of Dozer

Appropriate that this is one of this favourite toys!

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This is a Vegetable Stir Fry to make your own. Use it for any veggies you want, and serve it as a main or as a side dish with any Asian food. The tasty Chinese brown sauce is just like you get from Chinese restaurants and will make any veg totally scoff-able. And there’s a generous amount of it to soak your rice!

Vegetable Stir Fry

I make this approximately once a week, and it completely baffles me how I’ve been running this recipe website for 5 years (!!) without sharing it.

A Vegetable Stir Fry is:

• my end-of-week Fridge Forage meal;

• how I (happily) consume a ton of vegetables in one sitting;

• something I make with a mix of vegetables – or just one (like snow peas or Asian mushrooms).

I serve it over rice or noodles. I toss noodles into it while cooking. I top homemade Chinese noodle soups with it. And I make instant ramen respectable by piling on this saucy stir fried vegetables.

So I repeat again – 5 years. No recipe. BAFFLED. 🤷🏻‍♀️

What goes in my Vegetable Stir Fry

You can basically ignore all the vegetables in the photo below, and visualise whatever YOU want  to use! Just use the sauce part of my recipe.

Can I make this with Charlie?

100% yes, you’ll need 4 tablespoons of Charlie and directions are in the recipe below. For new readers, “Charlie” is my ready made All Purpose Chinese Stir Fry Sauce. RTE readers and I love him so much, we’ve named him. He has a shelf life of months, and can be used in 90% of my stir fries and noodles, either outright or with the addition of a few extra flavourings. Try him once, and you’ll be obsessed with him too!

How to make stir fried vegetables

There’s only two rules here:

1. Have all the ingredients chopped and ready to toss in the wok / skillet because this recipe moves fast once you start cooking!

2. Don’t let the veggies cook until floppy and sad. They should be vibrant, just cooked so they don’t have the raw bite to them but they’re still a bit crisp. That’s the point of optimum flavour and nutrition for vegetables!

What order to cook vegetables in stir fries

There’s no need to turn this into an exact science! Just start by cooking aromatics to form the flavour base then add vegetables that take the longest to cook first, and delicate things like leafy greens towards the end.

Here’s a rough guide:

1. Aromatics in first- onion, leeks, garlic, ginger, chilli

2. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe),  zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra.

3. Quicker cooking vegetables added next- snow peas, kale, cabbage.

4. Delicate vegetables in last – toss until just wilted. Leaves of Asian Greens, spinach, bean sprouts, green onions, fresh herbs.

Pre cooked vegetables – broccoli, cauliflower and broccolini should be pre-cooked prior to using in a stir fry as they take too long to cook from raw in a stir fry (unless chopped small). And though I rarely use them in stir fries, I also pre cook things like pumpkin, potato, squash, and other root vegetables.

A big skillet of vegetables never looked so tasty!!

Also – the stir fry sauce. I like making plenty of it so it can soak through the rice or noodles, or whatever you serve it over. It’s also particularly good at disguising cauliflower rice – for those of you *trying* to cut down on carbs. 😇

What to serve with Stir Fried Vegetables

This can be served as:

• a main dish with rice or noodles (try cauliflower rice for a low carb option); or

• a vegetable side dish.

Though this stir fry has Chinese origins, don’t restrict yourself to serving this alongside just Chinese dishes. You’ll see similar version of this sauce used all across Asia. So serve it as a vegetable side the next time you make any Asian dishes – such as Vietnamese, Thai or Japanese! Here are a few suggestions (just a few….😂):

What to serve with Stir Fried Vegetables

General Tso’s Chicken

Beef Stir Fry with Honey Pepper Sauce

Kung Pao Chicken

Vietnamese Caramel Pork

Honey Chicken – STAYS CRISPY for hours!

Char Siu Pork (Chinese BBQ Pork)

Crispy Sticky Mongolian Beef

Chinese Crispy Pork Belly

Filipino Chicken Adobo (Flavour Kapow!)

Thai Basil Chicken

Nasi Goreng (Indonesian Fried Rice)

Thai Chicken Satay with Peanut Sauce

Asian Chilli Garlic Prawns (Shrimp)

Chicken Fried Rice

Spring Rolls!

Cashew Chicken

Char Kway Teow

Chinese Steamed Pork Buns

Asian

Woah. For someone who’s taken so long to share such a *simple* recipe, I sure did have a lot to say about it! 😂 – Nagi x

Watch how to make it

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Saucy Vegetable Stir Fry

Recipe video above. Any vegetables are totally scoffable when they're smothered in a tasty Chinese gravy! Use any veg you want - just add them according to the cook time (hard veg in first, leafy veg in last). For a quick hit of protein, toss in some cubes of firm tofu. For a chicken version, use this Chicken Stir Fry. Recipe works with Charlie - see Note 4.

Course Mains, Side

Cuisine Chinese

Keyword stir fried vegetables, vegetable stir fry

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 95cal

Author Nagi

Ingredients

• 1 tbsp vegetable oil
• 2 garlic cloves , finely chopped
• 1 tbsp ginger , finely sliced (optional)
• 1/2 onion , peeled and sliced
• 1 carrot , large
• 3 medium buk choy or other leafy greens of choice (Note 1)
• 1 cup mushrooms , sliced 3mm / 1/8" thick
• 1 capsicum , sliced 1/2cm / 1/5" thick

Sauce (or use 4 tbsp Charlie, Note 4):

• 1 tbsp cornflour / corn starch
• 1 1/2 tbsp soy sauce , light or all purpose (not dark soy) (Note 2)
• 2 tsp Oyster Sauce
• 1 tbsp Chinese Cooking Wine or Mirin (Note 3)
• 1/2 tsp sesame oil (optional)
• Dash of white pepper (or black)
• 3/4 cup / 185 ml water

Garnishes, optional:

• Finely sliced green onions
• Sesame seeds

Instructions

Vegetable Prep:

• Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
• Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.

Sauce (Charlie - Note 4):

• Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.

Cooking:

• Heat oil in a wok or large heavy based skillet over high heat.
• Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
• Add carrot, capsicum and stems of buk choy - stir for 1 minute.
• Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
• Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
• Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!

Notes

1. Buk Choy is an Asian vegetable, as pictured. Stems take longer to cook than the leaves, so best to cut leaves off and add towards the end of the cook time. Stems vary vastly in width (outer layers thick, inner layers small) so cut them into even size so they cook at the same time. Do the same for all similar shaped Asian Greens.

There's no need to be 100% exact here - if some leaves end up in the stem batch, it's totally fine! You just want MOST added later in the cook time.

2. Soy sauce - use light or all purpose soy sauce here. Do not use Dark Soy Sauce - the flavour is too intense and will overpower the sauce. The bottle will be labelled "dark soy sauce".

Gluten free - use tarmari.

3. Chinese Cooking Wine ("Shaoxing wine") is the secret ingredient that really makes a restaurant standard Chinese sauce. You get complexity and depth in the sauce with just a bit of the cooking wine.

SUBSTITUTES:

• Mirin - best, the Japanese equivalent of Chinese cooking wine;
• Dry sherry - next best, any cheap and cheerful dry sherry
• Japanese cooking sake
• Non alcoholic - substitute the water in the recipe with LOW SODIUM chicken stock/broth

4. CHARLIE is my All Purpose Stir Fry Sauce. If you haven't met him yet and you love stir fries, you are going to be best friends very soon. Find the recipe for him here, along with how to use him.

To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water, then use per recipe.

5. Nutrition excludes rice.

Nutrition

Calories: 95cal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 531mg | Potassium: 265mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7251IU | Vitamin C: 79mg | Calcium: 104mg | Iron: 1mg

Life of Dozer

More Dozer pool action! Well, not so much action here, just Dozer climbing out of the pool. Currently using a ramp because the step in is so high, he actually sprained his lower back with all his crazy leaping in and out.

I know, I know. First World Problems.🙈

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