A stir-fried Shanghai bok choy is very simple to make. It does not take long, and you can have this dish in no time. A Shanghai bok can be found and bought at a Chinese supermarket. Shanghai bok choy and bok choy are different. Shanghai bok choy has a wade Jade colour stalk, and bok choy is almost like cabbage, and baby bok choy has white stalks and dark green ones. When washing Shanghai bok choy, you need to cut off the end hard part and separate it apart. Wash 3-4 times to ensure proper clean without any dirt. When cooking the Shanghai bok choy, you can cook it to the desire of your texture. Some people might like it crunchiness and some tender. putting seasoning is your preference because some people might like it spicy and others might not. Putting water to cook the shanghai bok choy can have a better texture and easier to eat. If you overcook the Shanghai bok choy, it will not be a very green colour. Kids and adults would like this stir-fried Shanghai bok choy. It is very healthy and good for the eyes. The colour of this dish came out very nice. It tastes very delicious, and I like it a lot. You can have this for lunch or dinner. This is a good combination with rice. If you are a vegetarian, This will be a perfect dish to make. If you have no idea what kind of vegetable dish to make. This can be a choice dish to make. Try the recipe and enjoy.
Washing process: 1. Take the package of Shanghai bok choy and set it aside. 2. In the cupboard, take out a strainer and a big container to wash the shanghai bok choy. 3. Place the large container in the sink. Take the strainer, and place it on the other sink or on the counter with a container to hold the strainer from the water dripping everywhere. 4. Take the shanghai bok choy out of the package and place it in the big container. 5. Separate each shanghai bok choy pieces apart. 6. Cut the end part. 7. Open the cold water and fill it up. While washing, shake each piece in the water to take the dirty stuff out and rinse it with tap water. (Note: Make sure all the dirty stuff is out and each vegetable is clean.) 8. Each timepiece of shanghai bok choy is wash, place in the strainer. 9. Repeat the same step by washing the shanghai bok choy 3-4 times. 10. The last washing. Soak it in the water for a few seconds, and place it onto a strainer and set it aside.
Preparing the onions, and ginger: 1. In the bag, take an onion and place it on the cutting board. Cut off the two ends 2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices. 3. Place the onions in a bowl and set them aside. 4. Take a ginger. Use a spoon and peel the skin. 5. Place the ginger on a cutting board. 6. Cut the ginger into pieces and place it in a bowl and set it aside.
Cooking Direction: 1. In the cupboard, take out a large pan and place it on the stove. 2. Turn on the heat to high. 3. When the pan is hot, put some oil. 4. Put the onions and garlic in the pan. 5. Use a wooden cooking spatula and stir the garlic, and onions until done. 6. Put in the Shanghai bok choy in the pan. You will hear a sizzling sound. 7. Stir the Shanghai for a few seconds. 8. Sprinkle some salt, garlic powder and a bit of soya sauce and stir to mix. 9. Pour a bit of water and close the lid. (Note: If you let it sit and cook too long, the colour will not look greenly.) 10. When the water starts boiling, let it boil for a few seconds. 11. Take a piece and taste if it’s a bit crunchy or tender. If it’s the right texture, that means it is ready. If not, needs to cook it a bit longer. 12. When the Shanghai bok choy is ready, turn off the heat. Take a plate and put all the Shangai bok choy and place it on the table. 13. Enjoy.
A steamed pamapno fish smells so good when it comes out of the steamer. Making a good steam fish needs to be marinated with salt, turmeric, soya sauce, garlic powder, garlic and onions outside and inside. Also, you can put some Chinese cooking wine inside. It will make the fish taste better. You won’t notice any fresh smell. Steaming fish is very healthy compared to pan-frying fish. The steaming time takes 12 minutes. When the water starts boiling, you start counting the time to steam the pamapno fish. To know the fish is ready. Take a knife and insert it in the middle. If you feel the bone, that means ready. If not, you need to cook it a bit longer. When it is done be careful taking the plate of steam fish out of the steamer. You can sprinkle some green onions, cilantro or coriander. Whatever you choose as your desire. When eating the fish, there are bones. Be careful eating it. The meats inside are very awesome and tasty. I like it a lot. You can defrost the frozen pampano fish the night before in the fridge. when eating the fish, it is best to go with rice. Make sure there are no bones before mixing it into the rice. It is best to eat the whole fish on the same day once it is steam, to get the freshness of the fish. Try making this steam fish, and you will love it.
Direction Cleaning: 1. Take the frozen Pampano out of the freezer. 2. Take a bowl of hot water and soak the frozen pampano fish in the bowl, to unfrozen it for about 4-5 minutes. 3. Put a pair of dishwasher gloves. 4. Take it out of the bowl. 5. Open the bag with scissors and take the fish out of the bag. 6. Wash the fish 7. Take a knife and fish. At an angle of the knife, scrape off the scales everywhere on the fish. This fish does not have a 8. lot of scales to scrape off. Compare to other fishes. If the fish have a not fresh smell. Put some salt on both sides of the body and inside too! (Note: putting salt can take the non-fresh smell away.) 9. Take scissors and cut off the mouth guard. Cut a straight line on the stomach almost to the middle 10. Take out all the disgusting intestine, the red guts and also the mouth guard out of the fish. 11. When it is all clean. Rinse inside and make sure there is no dirty thing inside. 12. When done. Rinse the fish again and put it on a plastic bowl to get all the water out.
Preparing the onions and ginger: 1. Take an onion. Use a knife peeler and peel the onion skin. 2. Place it on the cutting board. Cut each onion in half. Put it on the side and cut it into slices. 3. Take ginger. Use a slice cutter and slice the ginger into strips of pieces 4. Place them into a bowl and set it aside.
Marinating the fish: 1. put the fish on the plate. 2. sprinkle some salt, garlic powder and pour some soya sauce and turmeric on the body 3. Repeat the same steps on the other side of the fish. 4. Inside the fish, sprinkle some salt, garlic powder and pour some soya sauce, turmeric and Chinese cooking wine. 5. Spread some onions on top of the fish, inside and some at the bottom of the plate. 6. In the bowl, take some sliced ginger strips and spread them on top of the fish. Then put some inside the fish. (Note: Marinating inside the fish and putting ginger and onions can take the non-fresh smell out of the fish.)
Steaming the pampano fish: 1. In the cupboard, Take a large pan and place it on the stove. 2. Put some water, the amount you need to steam the fish. 3. Put a steamer tray. Close the lid. 4. Once the water starts boiling, put the fish inside the steamer tray and close the lid. 5. Cook the fish for about 12-15 minutes. 6. Once the fish is ready. Use a knife and stick it in the middle to see if it touches the bone. Then you know it’s ready. If not, you need to cook a bit longer. 7. Once it is ready. Turn of the heat. (Note: When you are ready to eat, take it out of the steamer.) 8. In the fridge, take out some green onions and rinse it. Wash the coriander and rinse them. 9. Chop up some green onion Sprinkle some green onions on top of the fish. 11. Use a plate clipper or kitchen mittens, take out the steam pampano fish and place it on the table. 12. Enjoy.