Chinese stirfried bok choy with shrimp

Chinese stirfried bok choy with shrimp

Bok choy, the common Chinese cabbage, is popular in all Chinese cooking. Accompaniment to a meat or poultry dish or as a dish on its own.

4 cloves garlic, peeled and chopped
30 g root ginger peeled and chopped

2 fresh red chillies, stalk and seeds removed, and chopped

2 tnsp dried shrimp, soaked in warm water to soften, and drained

1 tsp shrimp paste
2 tbsp palm, vegetable, or peanut oil
palm sugar
1-2 tbsp soy sauce
450 g bok choy, washed and trimmed 
sea salt and freshly ground black pepper

Using a pestle and mortar, pound garlic, root ginger and chillies to smooth paste. Add dried shrimp and pound them to paste. Beat in shrimp paste and brine with a little oil.

Heat remaining oil in a wok or heavy-based saucepan. Stir in spicy shrimp paste and cook over low heat for 2-3 minutes, until fragrant and beginning to colour. Stir in sugar and soy sauce until well mixed. Add boo chou, tossing it around pan to coat leaves in spicy juices until they begin to wilt. Season to taste with salt and pepper and serve immediately.

Thanks: www.ghilliebasan.com