Mei Quin Choy with Red Curry Sauce
Sep 29, 2008
It’s the season for Mei Quin Choy a.k.a bok choy. They are everywhere at the farmer’s markets and they are in this week’s Two Small Farms CSA box. I have been walking pass mei quin choy for years, never knowing how to cook with them. This weekend I decided to be adventurous and try something new. I’ve eaten bok choy before, but it was always prepared by someone else, in either wonton soup or bok choy with oyster sauce. Both were equally delicious.
Some say the taste of mei quin choy is a cross between a cabbage and lettuce, but is much more delicate, and is best steamed or cooked as its bitter if eaten raw. This recipe combines two cultures Asian and Indian, to create a very unique dish. Despite the delicacy of bok choy, the red curry flavor doesn’t overpower the dish, it’s a great partnership of flavors. The roasted peanuts add a delightful crunch with every bite.
Ingredients
| 1 |
teaspoon vegetable or peanut oil |
| 1 |
teaspoon red curry paste |
| ¼ |
cup coconut milk |
| 1 |
teaspoon brown sugar |
| 1 ½ |
teaspoons fish sauce |
| ½ |
lime, juiced |
| 2 |
bunches mei quin choy or baby bok choy, trimmed |
| 2 |
tablespoons roasted peanuts, chopped |
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Directions
Heat oil in a wok over medium-high heat. Add curry paste. Stir-fry for 30 seconds or until aromatic. Slowly pour in coconut milk, stirring constantly. Bring to the boil. Reduce heat to medium and simmer for 3 minutes. Add sugar, fish sauce and 2 teaspoons lime juice. Stir to combine.
Wash and drain bok choy. Cut bok choy into quarters lengthways (if small, cut in half). Line base of a steamer basket with baking paper. Place bok choy in basket. Steam, covered, over boiling water (do not allow steamer base to touch water) for 2 to 3 minutes or until thickest part of stems are tender (see shortcut). Transfer to a plate.
Pour curry sauce over bok choy and sprinkle with peanuts. Serve.
Shortcut: Place washed bok choy, with water clinging, in a plastic bag. Twist top to seal. Microwave on HIGH (100%) for 2 to 3 minutes or until tender. Drain.
Credit
www.taste.com.au
Filed Under
Appetizer and Vegetables
Other Ingredients Used
Bok Choy
1 Comment
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