Serving
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Choy with Bean Sauce
Thailand
Serves
Effort:
Sched:
DoAhead:		 4 side
**
20 min
Part
This tasty side of greens (or light vegetarian main dish) can use just about any kind of Chinese cabbages in any size - you cut in the kind of chunks you like. The photo shows whole mini Chin Kon Choy. For a main dish version 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 - any (1)
-or- Napa Cabbage
Oyster Mushroom
Garlic
Red Chili fresh (2)
Oil
Stock
Yellow Bean Sauce
Lime Juice fresh
    Prep
  1. Cut Cabbage into attractive bitesize pieces. Slice MUSHROOMS lengthwise 1/4" thick, mix.
  2. Chop GARLIC small.
  3. Core CHILIS and slice.
    4. Run
  4. In a wok or large sauté pan heat OIL and fry Garlic gently until it is just turning golden. Stir in Cabbage mix and fry stirring until coated with oil.
  5. Stir in STOCK, then YELLOW BEAN SAUCE until well mixed.
  6. Simmer covered for as long as it your particular cuts of cabbage need to steam just tender, then stir in Chilis.
  7. Turn off heat and stir in LIME JUICE.
NOTES:
  1. Choy: practically any Chinese cabbage will work fine here (they're all called something "choy"). Bok Choy isn't my favorite but it's widely available.
  2. Chili: Fresno or Holland Red will do fine, or half a red Anaheim. See our Chili Page for more information.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    ssv_cabbage1 060113 tt265

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