Baby Bok Choy

Baby bok choy

This recipe is inspired by my trip to Hong Kong. I spent a semester studying in Sham Shui Po, one of the oldest parts of Hong Kong. Dim sum is very popular in China and was my go-to meal for lunch between classes. For those of you that don’t know, dim sum is Cantonese, and consists of small portions of food including dumplings of all varieties, Chinese vegetables, spring rolls, pork buns, and much more. Baby bok choy has become a favorite in our family whenever we go to a dim sum restaurant. If you are looking for great dim sum in Miami, Fl we highly recommend Tropical Chinese. This  restaurant has several little carts that go around the tables for you to choose what you want making it extremely fast and delicious. This recipe is our attempt at replicating their baby bok choy dish, and if you ask me it comes pretty close. Enjoy!

-Adrian

Ingredients_babybokchoy

Baby Bok Choy
Serves 3 to 4 people
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 4 or 5 Baby Bok Choy
  2. 1 Tsp Sesame oil
  3. 1 Tsp Soy sauce
  4. 1 Garlic clove
  5. 1 Tbsp Corn starch
Instructions
  1. Cut the bok choy into quarters or even eighths vertically.
  2. In a small pan add the sesame oil, bok choy, and minced garlic.
  3. Saute on medium heat for about 10 minutes.
  4. (you may add some regular vegetable oil as well if you see that they are starting to char)
  5. Mix the cornstarch with about 1/3 cup of water and add the the pan.
  6. Add the soy sauce and serve.
Notes
  1. This dish is best when served hot.
I'm Going Bananas http://www.imgoingbananas.com/
bokchoy_board

Avocado and Shrimp Salad with Miso Dressing

Avocado Shrimp Salad

This week’s recipe was inspired by an all time favorite family restaurant, Chiefs Sushi and Seafood Market. Visits to this delicious establishment always began with a round of miso soups, this shrimp and avocado salad, and a selection of their fresh fish sashimi appetizers. Unfortunately Chiefs closed a few years ago leaving our family very nostalgic and longing for more of their wonderful food.This week we present our attempt at replicating the infamous miso dressing which is an essential component of what was once called the A5 salad.

Read More »

Key Lime Pie

Key Lime Slice

Key lime pie has been a staple dessert in our family ever since we started eating at our favorite sushi restaurant, Chief’s Sushi and Seafood Market. After the restaurant’s unfortunate replacement, we set out to look for a simple recipe that could rival our childhood memories and so we turned to Patti Shalley. I’m Going Bananas would like to thank her for her contribution this week and further collaborations to come!

Read More »

Beet Soup

Beat cream soup

When our mom was about 30 years old she opened her own restaurant in Venezuela. She named it Maui’s, her nickname in grade school. She also hoped to visit the island of Maui in Hawaii one day with the restaurant’s profits. Maui’s was part of the marina our grandfather once owned in the beautiful national park of Morrocoy. Marina Indunave brought us wonderful memories that will be with us forever. This soup recipe was one of the many dishes on the menu and it has a great story behind it.

Read More »

Paella (Arroz A La Marinera)

Arroz A La Marinera

This week we bring you a typical dish from Spain. One of the benefits of having a large family is the diversity in food and culture we are exposed to. It has become normal that for family events, Rosi, our uncles mother-in-law, makes this Paella (Arroz A La Marinera) recipe as one of the many dishes to be served. Rosi and her husband Enrique are the kind of people that warm your heart. They are always in a cheerful mood and willing to lend a hand anywhere they can. Being a family of seafood lovers, this delicious dish is one of our family favorites.

Read More »