Baby Bok Choy with Vegetarian ‘Shrimp’

Dinner was simple today. Andy helped me wash the baby bok choys in cold water to revive the leaves and remove the dirt. This easy stir-fry was made by frying julienned ginger and baby bok choys with about 2 tbsp of hot oil. In less than 2 minutes the vegetables are ready and a mixture of vegetarian oyster sauce and water is poured into the wok. Season with a little salt, sugar and pepper and 2 tbsp of cornstarch+ cold water mixture to thicken the sauce. Remove from heat immediately.

The “shrimps” were pan fried ahead of time for garnish.

Serve dish with hot white rice.


4 responses to “Baby Bok Choy with Vegetarian ‘Shrimp’

  1. Prawnnn… yummyy… eh.. tyr make lai yao ha.. then tell me how..

  2. I think dad knows how to make Lai Yau Har. Need to consult him, but my supply of “shrimps” are low. I’ll hv to get more from Toronto to experiment. πŸ˜›

  3. oh..yummy…simple but just nice.

  4. Thanks, SS πŸ™‚

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