Baby BokChoy with smooth egg gravy (滑蛋奶白菜) RecipePrint This
- Baby BokChoy
- Half cup of Minced Pork
- Half Tbspn of minced garlic
- 1 Tspn of dried shrimps
- 1 Tspn silver fish
Minced meat marinade:
- Half Tbspn Oyster sauce
- 1/8 Tspn light soy sauce
- 1/8 sesame oil
- 2 dashes white ground pepper
- *1 Tspn cornflour with 2 Tspn water for gravy
- *1 egg ( do not whisk, it’s meant to pour in as whole)
- 1 cup water
Soak bokchop into hot boiling water cover and let sweat for 10 minutes. Drain and set aside (arrange on plate)
Heat pan with some oil over high heat, panfry dried shrimps and silver fish until crispy. Scoop out some for dressing later
Add in the marinated minced pork and garlic, stirfry for 2 minutes.
Pour in a cup of water, let boil and simmer, add in diluted cornflour.
Turn off heat, slowly pour in egg while gently stir the egg into mixture.
Pour onto plate of bokchoy. Serve hot