After having somewhat of a rough week, the weekend is finally here and as usual when it comes to dinnertime comes the daily question of, “what does everybody want for dinner”. My wife is very unpredictable when it comes to what she wants on the dinner table, and my usual response from her is that she’s not sure. After pondering for a while, I asked if she would be interested in Beef & Broccoli and she said no.
Suddenly, I remembered that I had bought some Bok Choy from our local market (American Bok Choy and not the Asian baby Bok Choy) so, knowing that my wife has never actually had Bok Choy before, I was not sure if that was even an option for her. To my surprise, she said yes, and she sounded optimistic about it.
My only worry now is whether she would really like this leafy veggie since the American Bok Choy has more bitterness to it than the Asian kind. My challenge was to somewhat neutralize the bitterness and balance it with tartness and sweetness. Luckily, I had all the ingredients I needed in the kitchen in order to make this dish happen.
So, to marinate the chicken I thought that adding some dry sherry would help neutralize the hint of bitterness of the American Bok Choy and adding some sugar and soy sauce would add the flavor I needed to make this dish come alive. So, without further ado let’s cook this thing…
- ½ Lb Boneless skinless chicken breast, sliced into strips
- 5 Bok choy leafs, white stem separated from the green part
- 2 Tbs Thinly sliced carrots
- ½ Chopped onion
- 3 Sprigs scallions, use the root end only
- 1 Tsp Ginger, julienned
- 2 Cloves Garlic, smashed
- 1 Tsp White & black pepper
- 2 Tbs Oyster sauce
- 1 Tsp Hoisin sauce
- 1 Tbs Sesame oil
- ½ Tsp Dry sherry
- 1 Tbs Soy sauce
- 1 Tsp Sugar
- 1 Tbs Sesame oil
- Pinch of white pepper
- Marinate chicken with dry sherry, sugar, soy sauce, sesame oil, and a pinch of white pepper, then set aside.
- Heat frying pan over medium high heat and add the garlic and ginger. Allow it to cook for 30 seconds, then add the onions, and allow it to cook for 30 more seconds.
- Add marinated chicken and stir-fry it until chicken is no longer pink. Add the carrots and allow it to cook for 30 seconds while stirring it constantly.
- Add the stem part (white part) of the bok choy and stir-fry it for 30 seconds, then add the green part and season it with black and white pepper, oyster sauce, hoisin sauce, and sesame oil.
- Stir-fry it for 30 seconds and then add the root part of the scallions and continue to stir-fry it for another 30 seconds and you’re done. Garnish with the green part of the scallions before serving (optional).
- Serve over white steamed rice. Enjoy!
- To answer whether my wife like this dish or not? She did. She ate all of it. Not in one meal of course... 🙂
Bok Choy, Carrots, Onions, White Scallions
Marinated Chicken with Dry Sherry, Soy Sauce, Sesame Oil, Sugar, Wht. Pepper
Ginger, Scallions, White Pepper, Garlic