This is my father’s recipe — the Chinese vegetables I grew up eating.
It was always on the dinner table beside our protein. Simple. Fast. Full of flavour.
It’s still one of my favourite ways to cook greens.
Ingredients
- 1 bunch bok choy
- 3 cloves garlic, finely diced
- Olive oil
- 1 tablespoon corn flour mixed with enough water to resemble a light gravy
- 1 teaspoon salt (or to taste)
- 2 tablespoons water
Method
1. Prepare the bok choy
Bring a pot of water to the boil.
Steep the bok choy for 1 minute.
Remove and drain in a colander.
2. Fry the garlic
Heat olive oil in a pan.
Add the diced garlic and fry until fragrant.
3. Create the garlic gravy
Add 1 teaspoon salt (or to taste).
Add 2 tablespoons water.
Pour in enough corn flour-water mixture to create a light gravy.
Stir constantly.
If it becomes too thick, add a little more water.
Don’t add too much corn flour mixture or it will turn into a soup.
4. Bring it together
Toss the drained bok choy into the garlic gravy.
Stir well so the greens are evenly coated.
Serve immediately with your protein.
Why I Love This Recipe
It’s uncomplicated and nostalgic.
Blanching keeps the greens vibrant and tender.
The garlic gravy lightly coats without overpowering.
It’s one of those dishes that proves simple food, done well, is often the best.
