Post #34

there arent many variables to cooking veg chinese style. most often they are stir fried with garlic, which is nice and simple especially when you have the more flavoursome veg to work with, like gai lan, spinach, chinese mustard green (gai choy).

unlike some stronger flavoured veg, baby bok choy has a v subtle sweet flavour, and unless we have some really fresh and sweet produce (which we dont seem to find in an average asian grocery here), stir frying it with garlic is quite bland so i attempted to cook it with a little twist.


-Baby bok choy with ham in garlic milk broth-