A quick Malaysian side dish of bok choy to go with your mains. In this recipe dried shrimps can be substituted with fried anchovies (about 10g). For vegetarians, dried shrimps can be substituted with mushrooms of your choice.
1 tbsp vegetable or peanut oil
1 tsp garlic, crushed
1 tsp ginger, crushed
2 tsp dried shrimps, finely blended
2 tsp soy sauce
2-3 medium baby bok choy, separate stalks from leaves
2 tsp sesame seeds
1 tsp fried shallots
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a wok over medium heat. When hot, add the garlic and ginger and stir-fry until slightly brown.
Add the dried shrimps and mix with the garlic mixture. Add the soy sauce and bok choy stalks. Stir-fry for about 3 minutes over medium heat. Add the remaining bok choy and stir-fry for a further minute.
Add the sesame seeds and combine with the rest of the ingredients. Season to taste with salt. Sprinkle the fried shallots to serve.