We finally made a sojourn to Chinatown to visit our favourite Chinese market today.
We sorely miss the Chinese food in San Francisco, so we've been forced to make it at home. We've found a couple adequate Chinese restaurants here but nothing like in SF. You have to be careful what you order here, or you might end up with doughy, deep-fried meat covered in jam (their version of 'sweet and sour'). Yuck. Or sweetcorn in your mu shu. Double yuck.
At the market today, along with some sauces, frozen dumplings (yum) and noodles, we bought fresh pak choy (or bak choi, or however you misspell it). This is a quick sauce we tried out for the greens. It came out OK but was a little too thin and watery, and the pak choi could have been cooked less. This is our amended recipe, which we hope will fix that.
We served this with pan fried pot stickers. I heart Chinese food!!
2 Tbsp veg oil
6 or so cloves of garlic
1/3 c chicken broth
1 Tbsp soy sauce
1 1/2 tsp cornstarch
1 1/2 to 2 lbs pak choy
Stir fry garlic in hot oil. Add pak choy and stir fry for a minute or two. Before it starts to wilt, pour sauce over it. Let simmer for about 2-5 minutes, until sauce starts to thicken and pak choi is wilty. Serve warm.
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