Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 Roasted Bok Choy side dish or Meal I learned this super easy sauce from my aunt from Thailand, it sounds like a lot of sugar, but it is just perfect. preheat oven to 450 degrees wash bok choy leaves separately in warm water so they are esier to handle, not so bitter cold from the fridge. cut them up, no need to be precise, maybe a couple of inches long pieces. The head of bok choy is usually large, so you will need a very large roasting pan. Place all pieces in roasting pan. Ingredients: The bok choy 1/2 cup vegetable oil 2/3 cup red cooking wine 2/3 cup soy sauce 1 cup brown sugar 2 tablespoons garlic powder Mix all ingredients in a mixing bowl. Pour ingredients over the bok choy and stir around. You won't be able to stir much at first, as the bok choy will be to the top of your large roasting pan. Place the pan in the oven on the middle rack and back for 25-30 minutes, stirring every 5 minutes. Try not to let too much heat out of the oven when you stir, so take the pan out of the oven to stir, and then put it back in. After 25-30 minutes you will have a delicious dish. Delightfully crunchy, but not too crunchy, and the leafy part like the consistency of spinach. I can't tell you how delicious this is. Now, if you want to make an easy meal out of it, use some chick'n pieces like Quorn, my personal favorite, or your favorite soy product and make some rice. Pour the sauce that will be left in the bok choy pan over the rice and Chik'n pieces. you may want to thicken the sauce a bit for the chick'n pieces and rice, like explained below. what you can also do is save the sauce from the bok choy in the fridge or freezer. When ready to use, warm up in a pan and add a thickener, like wondra or cornstarch, or flour and water. When it gets a bit thicker you can use this thicker sauce to pour over any meat substitute, or any vegetable at all, broccoli is great for this sauce. blessings, Chanda Maria Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 lolol Thai food isnt thai.. without sugar.. thanks for the recipe! pat On Thu, Feb 25, 2010 at 10:04 PM, Puterwitch < puterwitch wrote: > > > Roasted Bok Choy side dish or Meal > > I learned this super easy sauce from my aunt from Thailand, it sounds > like a lot of sugar, but it is just perfect. > > preheat oven to 450 degrees > wash bok choy leaves separately in warm water so they are esier to > handle, not so bitter cold from the fridge. > cut them up, no need to be precise, maybe a couple of inches long pieces. > The head of bok choy is usually large, so you will need a very large > roasting pan. Place all pieces in roasting pan. > > Ingredients: > The bok choy > 1/2 cup vegetable oil > 2/3 cup red cooking wine > 2/3 cup soy sauce > 1 cup brown sugar > 2 tablespoons garlic powder > > Mix all ingredients in a mixing bowl. Pour ingredients over the bok choy > and stir around. You won't be able to stir much at first, as the bok > choy will be to the top of your large roasting pan. Place the pan in the > oven on the middle rack and back for 25-30 minutes, stirring every 5 > minutes. Try not to let too much heat out of the oven when you stir, so > take the pan out of the oven to stir, and then put it back in. > > After 25-30 minutes you will have a delicious dish. Delightfully > crunchy, but not too crunchy, and the leafy part like the consistency of > spinach. > I can't tell you how delicious this is. > > Now, if you want to make an easy meal out of it, use some chick'n pieces > like Quorn, my personal favorite, or your favorite soy product and make > some rice. Pour the sauce that will be left in the bok choy pan over the > rice and Chik'n pieces. you may want to thicken the sauce a bit for the > chick'n pieces and rice, like explained below. > > what you can also do is save the sauce from the bok choy in the fridge > or freezer. When ready to use, warm up in a pan and add a thickener, > like wondra or cornstarch, or flour and water. When it gets a bit > thicker you can use this thicker sauce to pour over any meat substitute, > or any vegetable at all, broccoli is great for this sauce. > > blessings, > Chanda Maria > > Quote Link to comment Share on other sites More sharing options...
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