Making delicious rice topped with bok choy (Feat. Suran)
These days, when vegetable prices have soared, I made delicious rice topped with bok choy with good prices.
2 serving
Within 15 minutes
워터보틀
Ingredients
  • Bok choy
    6ea
  • Salt
    1spoon
  • Water
    suitably
  • Soy sauce
    3spoon
  • Oyster sauce
    2spoon
  • Sugar
    1spoon
  • crushed garlic
    1spoon
  • potato starch
    1spoon
  • Bottled water
    2spoon
  • Sesame oil
    1spoon
  • ground pepper
    little
  • Sesame
    little
  • Cooking oil
    2T
  • leek
    1/2ea
Cooking Steps
STEP 1/10
Prepare starch 1 and bottled water 2. (Based on rice spoon)
STEP 2/10
Prepare the sauce by mixing minced garlic 1, soy sauce 3, oyster sauce 2, and sugar 1. (Measurement of rice spoon)
STEP 3/10
Boil bok choy for 2 minutes when water with 1 spoon of salt boils hard.
STEP 4/10
When blanching bok choy, it's good to cook it for about a minute after standing up the strong roots.
STEP 5/10
Leave blanched bok choy to drain and prepare starch water and sauce before turning on the pan.
STEP 6/10
Add green onions to cooking oil and turn on the heat, stir-fry until the bubbles are bubbling and the scent of green onions rises.
STEP 7/10
Add bok choy, heat it up, and stir-fry it for about 1 minute.
STEP 8/10
Sprinkle with sauce evenly and mix.
STEP 9/10
When water comes out of bok choy, pour starch water to give it a thick feeling.
STEP 10/10
Remove from heat and finish with pepper, sesame oil, and sesame seeds.
It's even more delicious if you eat it with poached eggs. If you like the crunchiness of bok choy, please skip the blanching process. Add or subtract salty soy sauce to taste.
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