Comments on: Stir Fried Shanghai Bok Choy

By: buddy

buddy — Fri, 12 Aug 2005 07:41:42 +0000

Bok choi is also known as pak choi or bak choi. Hard to find in some supermarkets here down south but I can find plenty in the country market at Paseo de Santa Rosa. Pechay will do but bak choi has a certain aroma to it, especially when stir-fried with mushrooms (oyster, tengang daga, etc.) in oyster sauce.

I usually follow the 1-minute rule. 1 minute stir-frying the bok choi over very high heat, then 1 minute for the mushrooms. Great workout because I’ve sweated a lot on the stove.

By: Marketman

Marketman — Tue, 02 Aug 2005 09:11:26 +0000

Thanks Suzette for catching that. I have altered the entry to show when to put the oyster sauce. Many oriental greens can be cooked with this treatment. I like this with pechay too but sometimes it has a bitter tinge.

By: suzette

suzette — Tue, 02 Aug 2005 07:02:34 +0000

when do we add the oyster sauce?

By: suzette

suzette — Tue, 02 Aug 2005 06:54:28 +0000

pwede din pechay if there’s no bok choy

By: butch

butch — Tue, 02 Aug 2005 03:41:08 +0000

is the bokchoi similar to taiwan pechay?

i would use barrio fiesta bagoong if there is no oyster
sauce available. sarap din nito!!!

By: Rey

Rey — Mon, 01 Aug 2005 23:08:33 +0000

wow marketman yan din ang nabili ko kanina (baby bok choy) kaya lang sigang ang luto at salmon at shrimp ang sahug hmmmm invited ka MM .

By: stef

stef — Mon, 01 Aug 2005 22:31:41 +0000

hey marketman, this is our “staple” way of doing veggies. if i can’t think of any other way to cook veggies, this is what i do. oyster sauce and garlic do great things for everything they touch, don’t they?