11.033

7 (Fri) February 2020

Stir-Fried Bokchoy with Garlic

3.0

by me

at home

-Dasmariñas Village, Makati, Metro Manila, Philippines-

with the Family

Not sure about the nomenclature, but a quick internet search suggests that the vegetable is a type of bokchoy, though with longer white stems and leafier tips than the stubbier, greener ones common in the US (see for example 8.054 Shrimp & Squid with Bokchoy), all of which are ultimately small cabbages.

I prefer these for stir-fry – firmer stems and tastier leaves.

In planning tonight’s dinner, the bokchoy comprised the central dish, around which the rest of meal was designed.  I did not marinate the beef, for example, so as not to overwhelm the subtle flavors of the stir-fry.  This is major progress for someone who typically starts with the meat.