There is bok choi growing in the garden, planted by the previous resident. Big stalks of bitter, fibrous stems daunted me for a month.
Recently I got a carbon steel wok. I scrubbed and seasoned it over direct flame. The first several times I used it, I set off the smoke alarm while it was warming up. I think it has something to do with using canola, safflower, or common vegetable oil. They’re not cut out for the high temps of wok frying. For that, look to peanut oil or bacon fat.
I watched this video on how to wok stir-fry bok choi. She emphasizes good technique and using garden-fresh vegetables. She only uses oil and salt to season, letting the bok choi’s natural flavor shine. She’s right about the simplicity. “Fresh vegetable has its own umami and sweetness.” There is a natural sweetness to the crunchy stem; sugar is not necessary. And you don’t need a fancy stove-top with gas flame to stir-fry!
Here’s my result today: Stir-fried garden bok choi with hamachi kama (yellowtail cheek). 잘먹겠습니다! Let’s eat!
Nest Cafe ~ Cafe Nido 