I cook and eat vegetables very often; veggie is a must-have item for a balanced Chinese meal.
However, I seldom post vegetable dishes on Rasa Malaysia, and occasionally readers asked if I could share some vegetable recipes. The truth is—despite the fact that vegetables is a staple in my family—there aren’t that many variations, especially when it comes to Chinese cooking. If you go to a Chinese restaurant, the server would usually recommend two or three types of stir-fry: plain, garlic, or with oyster sauce, and you choose the type of vegetables you like.
So, what I meant to say is, I have shared a few vegetable recipes a few years ago, and that pretty much cover the basics of cooking vegetables. You can refer to the recipes here, here, and here, and change the type of vegetables and ingredients used.
This bok choy chicken is basically chicken stir-fried with bok choy. I had a bunch of bok choy in my fridge last week so I decided to shoot some pictures and share this bok choy chicken recipe with you. I also wanted to reiterate these two cooking techniques when it comes to vegetables:
Do not kill your vegetables, they are already dead. The vegetables should be just cooked with a crisp texture.The color of the cooked vegetables should be green, and not purple, unless you’re making an eggplant dish.
I love the combination of chicken and vegetable, but feel free to use shrimp, fish cake, sliced fish balls, or even fried tofu pieces. If you follow this recipe, you will have a serving of refreshing, crispy, and delicious vegetable stir-fry. What kind of leafy green vegetables do you like?
(Click Page 2 for the Bok Choy Chicken Recipe)
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