Stir Fried Little Bok Choy with Dried Shrimps & What We Eat in China #1

2 standard portions

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Ingredients

• 2 batches little bok choy ((about 1 pound / 450 grams))
• 1 tablespoon peanut oil (or vegetable oil)
• 2 to 3 tablespoons shell-on baby dried shrimps ((papery dried shrimps) (*footnote 1))
• Salt to taste ((Optional))

Method

1. Remove the ends of the little bok choy by using a pair of scissors. Rinse the little bok choy thoroughly to remove any dirt between stalks.
2. Bring a medium pot of water to a boil. Fill a large second pot with cold water. Add all the little bok choy (without chopping) and press them into the boiling water. Let briefly cook for 5 to 7 seconds. Remove them immediately from the pot and transfer to the cold water. Let cool for a minute or so, until it’s possible to handle with your hands. Gently squeeze the water from the little bok choy without pressing too hard. Chop the little bok choy into 1/2-inch (1-cm) long small pieces.
3. Heat a wok over a high heat (*Footnote 2). Add the oil and swirl to coat the bottom. Add the dried shrimps. Cook and stir for a few seconds until the shrimps turn crispy and lightly browned.
4. Add the little bok choy. Stir a few times to mix well. Turn to a medium low heat. Cook covered for a minute or so, until the little bok choy turns tender but still has a hint of crunchiness. Cover and let cook a bit longer if needed.
5. Uncover and stir a few more times. Taste the little bok choy and sprinkle on a bit more salt if necessary. Transfer everything into a plate immediately, to prevent from overcooking.
6. Serve hot or warm as a side dish.