What To Know
- Add the seasoned bok choy to the skillet and cook for 2-3 minutes per side, or until the edges start to brown.
- In a small bowl, whisk together the cornstarch and water to form a slurry.
- Continue to cook the bok choy for 1-2 minutes, or until the sauce has reduced and the bok choy is tender.
Din Tai Fung’s bok choy is a culinary masterpiece, renowned for its crispy texture and savory flavor. This recipe will guide you through the steps to recreate this beloved dish in your own kitchen, bringing a taste of the acclaimed restaurant to your home.
Ingredients:
- 1 pound baby bok choy
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (Chinese rice wine)
- 1/2 tablespoon sesame oil
- 1/4 teaspoon sugar
- 1/2 cup chicken stock or water
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions:
1. Prepare the Bok Choy
- Trim the bok choy, removing any tough outer leaves.
- Cut the bok choy lengthwise in half.
2. Season the Bok Choy
- In a bowl, combine the bok choy, salt, and white pepper. Toss to coat.
3. Heat the Oil
- Heat the vegetable oil in a large skillet over medium-high heat.
4. Pan-Fry the Bok Choy
- Add the seasoned bok choy to the skillet and cook for 2-3 minutes per side, or until the edges start to brown.
5. Add the Sauce
- In a separate bowl, whisk together the soy sauce, Shaoxing wine, sesame oil, sugar, and chicken stock.
- Pour the sauce over the bok choy and bring to a simmer.
6. Thicken the Sauce
- In a small bowl, whisk together the cornstarch and water to form a slurry.
- Gradually add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens.
7. Finish Cooking
- Continue to cook the bok choy for 1-2 minutes, or until the sauce has reduced and the bok choy is tender.
Tips for Success:
- Use baby bok choy for the best results.
- Do not overcook the bok choy, as it will become mushy.
- If you do not have Shaoxing wine, you can substitute dry sherry.
- Serve the bok choy immediately for the best crispy texture.
Variations:
- Garlic Bok Choy: Add minced garlic to the sauce for extra flavor.
- Spicy Bok Choy: Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Sesame Bok Choy: Sprinkle toasted sesame seeds over the finished dish for a nutty flavor.
Health Benefits of Bok Choy:
- Bok choy is a nutritional powerhouse, rich in vitamins A, C, and K.
- It is also a good source of fiber and antioxidants.
- Bok choy has been linked to reduced risk of chronic diseases, including heart disease and cancer.
Takeaways: A Culinary Triumph
With a little practice, you can master the art of making Din Tai Fung-style bok choy. This crispy, flavorful dish will impress your friends and family and bring a touch of culinary excellence to your dining table.
Frequently Asked Questions:
Q: Can I use frozen bok choy?
A: Yes, you can use frozen bok choy. Thaw it completely before using.
Q: How do I store leftover bok choy?
A: Store leftover bok choy in an airtight container in the refrigerator for up to 3 days.
Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
