A fail-proof braised dish that makes any vegetable taste incredible. This Chinese-style dish is packed with the savory umami of dried shrimp and preserved mustard greens. It's delicious with bok choy, but also works well with other leafy greens like komatsuna or napa cabbage. It pairs perfectly with rice and tastes great even when cold, making it ideal for meal prep.
Ingredients
Main Ingredients (2 servings)
- Bok Choy 8 stalks
- Preserved Mustard Greens (Zha Cai) 15g
- Dried Shrimp 10g
Seasonings
- Leek 15g
- Ginger 15g
- Taihaku Sesame Oil 1 tbsp
- Cooking Sake (Rice Wine) 2 tbsp
- Salt 1/2 tsp
- Pepper A pinch
- Chicken Stock Granules 1 tsp
- Dried Chili Peppers 2-3 pieces
- Soy Sauce 1/2 tsp
- Sesame Oil 2 tbsp
Steps
- Cut the bok choy into leafy and stem sections. Chop the leafy parts into 2cm lengths.
- Make a cross-shaped incision at the base of the bok choy stems.
- Soak the dried shrimp in cooking sake (rice wine) or water for 30 minutes to 1 hour to rehydrate.
- Bring boiling water to a boil and add a little oil. Add the bok choy stems to the boiling water.
- Cover and boil for about 2 minutes, then drain. Reserve the boiling water.
- In the same pot, heat 1 tbsp Taihaku Sesame Oil. Sauté the leek (15g), ginger (15g), rehydrated dried shrimp (10g), and preserved mustard greens (15g) until fragrant.
- Once fragrant, add 2 tbsp cooking sake (rice wine) and pour in about 300ml of the reserved bok choy boiling water.
- Add 1/2 tsp salt, a pinch of pepper, 1 tsp chicken stock granules, and 2-3 dried chili peppers. Bring to a boil.
- Add the bok choy leaves to the soup and add 1/2 tsp soy sauce for fragrance.
- Add the pre-boiled bok choy stems to the pot.
- Cover and simmer for about 5 minutes. [This is the key!] Simmer until the bok choy becomes tender for a delicious result.
- Finish by drizzling in 2 tbsp sesame oil and serve.
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