Potato Bok Choy Chinese Broccoli Soup Food

POTATO BOK CHOY (CHINESE BROCCOLI) SOUP

Steps:

• Saute onion and garlic in butter. Add potatoes and stir all in. Pour 1 liter of water and simmer till potatoes are cooked. Remove from heat and let it cool down. Blend/puree to a thick paste. Reheat the soup and add bok choy and salt for taste. Stir and cook for another 2-3 mins. Pour in serving bowl. Sprinkle pepper and olive oil on top.

BABY BOK CHOY - AUTHENTIC CHINESE RECIPE

Steps:

• Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
• heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
• If you are using fresh garlic instead of garlic salt, add to oil now.
• Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
• Add chicken broth and cover pan.
• Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
• Remove from heat, add garlic salt.
• When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.