Experience the rich flavors of Chinese cuisine with this delightful Shanghai Bok Choy with Garlic and Black Bean Sauce recipe. Whether you find miniature heads of Shanghai bok choy or use regular bok choy, this dish is a wonderful way to savor the tender greens. The combination of the savory black bean sauce, hoisin sauce, and garlic creates a mouthwatering symphony of flavors. Serve this dish as a side or enjoy it as the star of your meal.
SERVES 4
INGREDIENTS:
- 8 heads Shanghai (“baby”) bok choy
- 2 cups Mushroom Vegetable Stock (see Chapter 5) or other strong vegetable stock
- 1 teaspoon sugar
- 1 tablespoon Chinese fermented black bean sauce, or 1 teaspoon Chinese fermented black beans
- 2 teaspoons hoisin sauce (available in the Asian section of most supermarkets)
- 2 teaspoons cornstarch, dissolved in 1/4 cup cold water
- 2 teaspoons peanut or other oil
- 2 teaspoons (about 3 cloves) chopped garlic
- Salt to taste
- Dash of Asian hot chili paste (optional)
INSTRUCTIONS:
- Prepare the Bok Choy: Begin by halving the Shanghai (“baby”) bok choy heads lengthwise. If you can’t find these miniature heads, regular bok choy is a suitable alternative. Cut the stems and leaves into 3-inch lengths. To blanch the bok choy, bring a pot of salted water to a rapid boil. Add the bok choy and cook for 3 to 4 minutes, just until they become crisp-tender. Immediately drain and plunge the blanched bok choy into a bowl of ice water to stop the cooking process.
- Prepare the Black Bean Sauce: In a saucepan, bring the vegetable stock to a boil. Once boiling, whisk in the sugar, Chinese fermented black bean sauce (or black beans), and hoisin sauce. Allow it to simmer for 10 minutes, ensuring all the flavors meld together. Next, whisk in the cornstarch slurry (cornstarch dissolved in 1/4 cup cold water) to thicken the sauce. Continue to cook for an additional 5 minutes, covered. The sauce should reach the consistency of honey. Taste it for seasoning and adjust if necessary.
- Sauté the Bok Choy: Heat peanut or another oil in a skillet over medium heat. Add the chopped garlic and let it sizzle until it starts to turn golden brown. Once the garlic is aromatic and lightly browned, immediately add the blanched bok choy to the skillet. Lightly season the vegetables with salt and cook until they are warmed through. If you desire a touch of heat, add a dash of Asian hot chili paste.
- Serve: Transfer the cooked bok choy to a serving platter. Spoon the prepared black bean sauce over the bok choy. You can also serve any extra sauce on the side at the table for those who want an extra burst of flavor.
This Shanghai Bok Choy with Garlic and Black Bean Sauce recipe is a delightful journey into the heart of Chinese cuisine. With tender bok choy and a savory black bean sauce, it’s a dish that offers both taste and texture. Whether served as a side or featured as the main attraction, this recipe is sure to please your taste buds. Enjoy the rich flavors and vibrant greens in this satisfying dish!
