xyuan115's Journal, 09 Apr 21

A little tip: boil bok choy for 30 seconds and then rinse under cold water and dry, prior to stir frying 

That sounds delicious. I love Bok choy 

Love bok choy! @Xyuan: Interesting tip :) 

Xyuan, what does that do? 

It’s a long explanation really. Traditionally, and in all large restaurants in China, dishes are cooked in a large wok over the highest temp natural gas flames possible. Boiling vegetables for a short duration before stir frying leaves them in a state of half-cooked, so the time you will need to stir fry them is significantly shorter. This allows veges, especially something like bok choy, to remain crunchy and also makes sure they won’t release any water during cooking. The water will not come to a boil again during the boiling process, so the veges won’t fully cook. Cooling them immediately afterwards makes sure they won’t wilt and become soft/overcooked. Turn the heat up, add oil, green onions and garlic, and stir fry veges for just 30 seconds. Turn heat to low and add salt, soy sauce, sesame oil, etc. and stir fry for another 30 seconds. This is more or less the steps used to stir fry any vegetable here.  

Oh, man! I can eat Chinese/Asian food 3X's per week. I had House Chop Suey @ the Golden Dragon, yesterday. Let's see what we have today for my B'day dinner?! Can't wait. Going to Tombstone, AZ. Yesterday, we were near Fort Huachuca, AZ. and ate in Sierra Vista where I used to near from 1993-2007, then we went to Sierra Vista, AZ. to live for a while, then Tucson, AZ., then back to my beloved So. Cal. Now, I'm here in Douglas, AZ. since Saturday the 3rd w/family enjoying my days reminiscing, eating, traveling, laughing, etc. We went across the border in Aqua Prieta, near Naco, and we crossed into Nogales, MX. also, near Nogales, AZ. Visited the Lavendar Pit in Bisbee. Having a ball. I will post pix when I get back home. Blessings to all all ways...Amen O:-)