Braised Choy

Click to Enlarge	Braised Choy Thailand
	Serves Effort: Sched: DoAhead:	4 side ** 20 min Part	This tasty but unobtrusive side can use just about any kind of Asian greens in any size - you cut them into the kind of chunks you like. The recipe can be adapted to a vegetarian version as noted below.

14
1/4
4
1
1/4
1
1

oz
in
cl
T
c
T
T

Choy - any (1)
Ginger Root
Garlic
Oil
Stock (2)
Fish Sauce (3)
Oyster Sauce (4)

Prep

Tear leafy parts CHOY into convenient pieces. Cut stems into attractive bite size pieces. Keep separate.
Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
Mix together Stock, Oyster Sauce and Fish Sauce.

Run

In a wok or spacious sauté pan heat Oil and fry Garlic mix just until aromatic. Stir in Choy Stems and fry stirring until for a minute to three depending on thickness and type of choy.
Stir in leaves until coated with oil.
Stir in Stock Mix and simmer covered for as long as it your particular variety of choy needs to be just tender.
Serve hot.

NOTES:

Choy: Bok Choy and Shanghai Bok Choy (marketed as "baby bok choy") are most available but practically any Choy will work fine.
Stock: Whatever kind you prefer or have on hand. This amount works well with rice or noodles which sop up some of the stock. If serving alone cut the stock to about 1/2 the amount.
Fish Sauce: If you want a completely vegetarian dish you can use Yellow Bean Sauce instead of Thai or Vietnamese fish sauce - or for a more Chinese version use Soy Sauce.
Oyster Sauce Vegetarian "oyster sauce" is widely available in Asian markets, made using mushrooms instead of oysters.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch