Vegetables & melons are popular food in China – bok choy, choy sum & cabbage are some of the most common vegetables.
While I was a little child, we lived in a terrace house with my extended family including uncles & aunties. My grandmother was responsible for cooking dinners for the whole family. To supplement the food coupons, my grandmother raised a coop of chickens on the roof top terrace. Before I was old enough to go to school, every afternoon I went to the market with my grandmother to collect left over green vegetables. We brought the vegetables home, chopped them up on a huge wooden chopping board, and fed to the chickens. While she was chopping, grandmother told me stories, so many stories. One of the stories was about me – while I was still a crawling baby, I crawled up to the roof top terrace, helped myself to the egg storage urn, cracked every single egg and smeared the eggs on the stairs.
That was not the only time that I was naughty – I remember when I was little, bored and feeling mischievous, I put some rice behind the door to the roof top terrace. I peeked through the gaps, waited till the chickens started pecking on the grains, suddenly opened the door – chickens were flying everywhere! The naughty little girl laughed and laughed. My grandmother was always very kind to me and never punished me.
Some days we were lucky enough to collect some good vegetables, and grandma cooked them for dinner with a little oil, a dash of soy sauce and nothing else. Soy sauce was always cheap and no coupon needed.
Here is my version of a simple soy bok choy, with fond memory of my wonderful grandmother.
Recipe is as follows:
(Serves 2 as a low FODMAP side dish)
- 1 bunch of bok choy, approx 170g, each stem cut into 2 lengthwise
- a few slice of ginger, julienne, approximately 3g
- 1 tsp of sugar
- 1 tsp soy sauce (use gluten-free soy sauce for a gluten-free option)
- 1 tbsp white wine
- 1 tsp sesame oil
- 2 tsp cooking oil
- salt to taste
In a hot frying pan, add cooking oil; when the oil is hot, add ginger, stir fry for a few seconds, add bok choy and sugar, toss briefly until aromatic; put a lid on briefly for 15 seconds; remove the lid, add soy sauce, sesame oil, wine, stir quickly. Remove the frying pan from heat; add salt to taste.