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
1. 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.
2. Add oil to wok then quickly cook squid and prawns in really high heat. Remove seafood from wok then set it aside.
3. Still in high heat add ginger and shallots then stir fry until fragrant.
4. Add fish balls and stir fry for a minute.
5. Add carrots and straw mushrooms then stir fry for a minute.
6. Dissolve cornstarch on seafood stock then set aside.
7. Add cooked vegetables to the wok give it a quick stir then add the seafood stock mixture, bring to a boil.
8. Add the cooked seafood then season with fish sauce and freshly ground black pepper, stir to distribute sauce evenly.
9. Drizzle sesame oil on top then turn heat off, serve.