Bok Choy with Water Chestnuts and Ginger
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
500 grams mixed Asian greens, any combination of bok choy, gai larn or choy sum
100 grams water chestnuts, thinly sliced
50 mls vegetable oil 1 teaspoon salt
2 tablespoons julienned fresh ginger
2 cloves garlic, finely sliced
2 tablespoons Shaoxing rice wine
1⁄2 cup chicken stock
1⁄2 teaspoon sesame oil
1 long red chilli, seeded and finely sliced – optional
METHOD
Separate the leaves of the bok choy, gai larn and choy sum.
Slice the stems into long shards, wash everything thoroughly and drain well.
Heat the oil in a wok until shimmering. Add the greens, chestnuts, salt and ginger and toss to coat in the oil, stir-fry for 1 minute.
Add the garlic and the shaoxing, keeping the greens moving so the garlic doesn’t burn. Pour in the stock, sesame oil and the chilli and toss until the greens are just cooked. Tip into a bowl and serve immediately. Serves 4 as a side dish
Shaoxing rice wine: derived from glutinous rice, China’s most famous rice wine has a soft, rich flavour and is enjoyed like a fine sherry, although wine specified for cooking is rather harsh in comparison. The flavour enriches braised dishes and marinades. Available at Asian food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.