Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bok choy with fluffy creamy scrambled egg and ankake sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bok Choy Shrimp Garlic Sauce Fresh from The Garden. Bok choy is a priceless ingredient in Asian dishes, including many Chinese stir-fry recipes. Baby bok choy is popular because it has a more delicate flavor than adult varieties.
Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook bok choy with fluffy creamy scrambled egg and ankake sauce using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- Prepare 3 to 4 Bok choy
- Prepare 4 ○Eggs
- Make ready 1 tbsp ○Sugar
- Take 1/2 tsp ○Salt
- Prepare 2 tbsp Sesame oil or vegetable oil
- Prepare 2 tbsp Sake
- Prepare 3 to 4 shakes ●Chinese soup stock (or dashi stock) granules
- Prepare 1 tbsp ●Oyster sauce
- Take 1 tbsp each ◎Katakuriko + water
Remove with tongs, drain well and place on a warm plate. MyRecipes.com Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce. Bok choy can be prepared many ways but my favorite is a quick stir-fry with garlic and ginger.
Steps to make Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce:
- Shred the bok choy into single leaves. Mix the ○ ingredients together. Heat sesame or vegetable oil in a pan.
- Add○ ingredients to a hot pan. Stir rapidly to make soft-set scrambled eggs, then remove from the pan.
- Add the bok choy and sake to the pan. Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted.
- Add the ● ingredients to the pan and stir lightly, then add the ◎ katakuriko dissolved in water to thicken the sauce. Return the scrambled eggs to the pan, mix to combine and it's done.
If you're looking for a main dish to go with the bok choy I recommend my Scallops with Citrus Ginger Sauce, Crispy Baked Chicken Thighs and Dijon Baked Salmon. This recipe produces fluffy, fully cooked, diner-style scrambled eggs. A small proportion of milk provides a sense of creamy richness, without going overboard. Adding the eggs to a hot pan encourages the formation of big, fluffy curds. While the egg is cooking, you can take out some bok choy and wash it.
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