This recipe is inspired by my trip to Hong Kong. I spent a semester studying in Sham Shui Po, one of the oldest parts of Hong Kong. Dim sum is very popular in China and was my go-to meal for lunch between classes. For those of you that don’t know, dim sum is Cantonese, and consists of small portions of food including dumplings of all varieties, Chinese vegetables, spring rolls, pork buns, and much more. Baby bok choy has become a favorite in our family whenever we go to a dim sum restaurant. If you are looking for great dim sum in Miami, Fl we highly recommend Tropical Chinese. This restaurant has several little carts that go around the tables for you to choose what you want making it extremely fast and delicious. This recipe is our attempt at replicating their baby bok choy dish, and if you ask me it comes pretty close. Enjoy!
-Adrian
- 4 or 5 Baby Bok Choy
- 1 Tsp Sesame oil
- 1 Tsp Soy sauce
- 1 Garlic clove
- 1 Tbsp Corn starch
- Cut the bok choy into quarters or even eighths vertically.
- In a small pan add the sesame oil, bok choy, and minced garlic.
- Saute on medium heat for about 10 minutes.
- (you may add some regular vegetable oil as well if you see that they are starting to char)
- Mix the cornstarch with about 1/3 cup of water and add the the pan.
- Add the soy sauce and serve.
- This dish is best when served hot.
great !