7 (Fri) February 2020
Stir-Fried Bokchoy with Garlic
-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.