I made a small feast for dinner tonight. My CSA box contained bok choy and snow peas so I found two recipes to use these fresh vegetables. Since it is Chinese New Year's I turned to My China and Simple Chinese Cooking by Kylie Kwong. She is one of my favorite Asian cookbook authors.
The shrimp in the picture is with a packaged sauce that I got at the Asian market. Basically just stir fry the shrimp with the sauce. But with the veggies I got to make my own sauces. I love playing with Asian ingredients and I think they both turned out well.
 | Stir-Fried Snow Peas with Garlic 2 Tbsp. vegetable oil 1/2 tsp. sea salt 8 oz. snow peas, trimmed 4 garlic cloves, roughly crushed 1/2 tsp. brown sugar 1/2 cup chicken stock or water 1/4 tsp. sesame oil Heat vegetable oil in a hot wok until surface seems to shimmer slightly. Add salt and snow peas and stir-fry for 2 minutes. Add garlic and stir-fry for 1 minute, stirring constantly to ensure garlic does not burn. Add sugar and stir-fry for 10 seconds. Pour in stock or water and simmer for 2 minutes or until snow peas are tender. Lastly, stir through sesame oil and serve immediately. |
 | Bok Choy with Oyster Sauce 1 bunch bok choy, cores removed 1 Tbsp. vegetable oil 2 Tbsp. oyster sauce dash of sesame oil 1 Tbsp. peanut oil Separate bok choy leaves and wash thoroughly. Fill a large saucepan with water and bring to the boil. Stir vegetable oil, add bok choy and simmer until bok choy i sbright green and tender - this should take about 1 minute. Using tongs, immediately remove bok choy from water and place on a platter. Drizzle with oyster sauce and sesame oil. Heat peanut oil in a small frying pan until moderately hot and carefully pour over bok choy. Serve immediately. |
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