Usually when I make stir fried vegetables I do not include vegetables like bok choy or shanghai until recently when I saw it in a dish we ordered in a Chinese restaurant near our place. Before those green leafy vegetables for me is reserved for soups or consumed on its own with oyster sauce, I never imagined it would be good with stir fries, I was wrong. I am not sure if you tried using it in other dishes but this is my first time using it like such and here is a free style recipe I used it with. Now I guess I will be using it a lot in stir fries, it is so good!
3 pcs squid, sliced
8 pcs fish balls, sliced in half
12-15 pcs shelled prawns
3 heads Shanghai
150 g snow peas
1 large carrot, thinly sliced
1 cup straw mushrooms
1 cup seafood stock
1 tbsp cornstarch
1 tbsp ginger paste
2 shallots, finely chopped
2 tbsp sesame oil
freshly ground black pepper
- Place water in a pot then bring it to a boil, blanch Shanghai and snow peas then drain and rinse with running cold water, set vegetables aside.
- Add oil to wok then quickly cook squid and prawns in really high heat. Remove seafood from wok then set it aside.
- Still in high heat add ginger and shallots then stir fry until fragrant.
- Add fish balls and stir fry for a minute.
- Add carrots and straw mushrooms then stir fry for a minute.
- Dissolve cornstarch on seafood stock then set aside.
- Add cooked vegetables to the wok give it a quick stir then add the seafood stock mixture, bring to a boil.
- Add the cooked seafood then season with fish sauce and freshly ground black pepper, stir to distribute sauce evenly.
- Drizzle sesame oil on top then turn heat off, serve.