Choy with Bean Sauce

Click to Enlarge	Choy with Bean Sauce Thailand
	Serves Effort: Sched: DoAhead:	4 side ** 20 min Part	This recipe makes a tasty side of greens or a light vegetarian main dish for two. I often make it when I'm tired of meat. Most varieties of choy will work The photo shows miniature Boc Choy, one of my favorites (but difficult to wash out all the grit). For a similar recipe with pork or beef see Pork & Choy with Bean Sauce.

14
4
4
3
2
1/4
2
3

oz
oz
cl

T
c
T
T

Choy (1)
Oyster Mushroom (2)
Garlic
Red Chili fresh (3)
Oil
Stock
Yellow Bean Sauce
Lime Juice fresh

Prep

Tear leafy parts CHOY into convenient pieces. Cut stems diagonally into attractive bitesize pieces. Keep separate.
Slice MUSHROOMS lengthwise 1/4 inch thick and toss in with the Choy leaves.
Chop GARLIC small.
Core CHILIS and slice thin.
Squeeze LIME JUICE.

Run

In a wok or spacious sauté pan heat OIL and fry Garlic gently until just aromatic. Stir in Choy Stems and fry stirring for a few minutes depending on thickness.
Stir in Choy Leaves and Mushrooms until coated with oil.
Stir in Stock, then Yellow Bean Sauce until well mixed.
Simmer covered for as long as your particular Choy needs to be just barely tender, then stir in Chilis.
Turn off heat and stir in Lime Juice.
Serve as a side or as a light main with plenty of steamed Jasmine rice.

NOTES:

Choy: Bok Choy and Shanghai Bok Choy (marketed as "baby bok choy") are most available but practically any Choy will work fine.
Mushrooms: Fresh Oyster Mushrooms are best, but canned (often called "abalone mushroom") will do fine, or similar canned mushrooms like Straw Mushrooms.
Chili: Around here everyone uses Fresnos, but Holland Red or similar will do fine. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch