Not quite a stir-fry, this is a dish where a small amount of liquid is introduced to steam the vegetables and form a bit of sauce. In traditional Chinese cooking this is viewed as a braise. This sort of braising is used on vegetables with a more delicate texture or flavor. For this dish you will need a 10 inch pan or wok that has a tight fitting lid.
INGREDIENTS:3-5 small to medium heads mei quin choi (around 1-1½ pounds), bottoms trimmed and split lengthwise. If halves are wider than 2 inches, split into quarters
Grapeseed or other neutral flavored oil, as needed
1 leek, white part only, split lengthwise and sliced lengthwise into very thin ribbons then washed
½ tablespoon finely minced peeled ginger
¼ cup shaoxing (Chinese cooking wine) or white wine such as sauvignon blanc or pinot grigio, or sake
2 tablespoons oyster sauce
1 teaspoon sugar
½ cup vegetable stock or water
1 teaspoon cornstarch
1 teaspoon cold water
METHOD:
Mix together the corn starch and cold water to make a “slurry”. Reserve near the stove. Heat a large skillet or wok that has a tight fitting lid over medium-high heat. When the pan is hot, film it with oil. When the oil is hot, add the leek ribbons and stir-fry until wilting, around 30 seconds. Add the ginger and cook until fragrant, being careful not to burn it. Add the mei quin and cook until the sections pick up a little color, around 1 minute. Add oil if needed to do this. Add the wine to the pan and bring to the boil. Sprinkle in the sugar and add the oyster sauce and stir in. Add the stock or water and bring to a simmer. Cover the pan and gently cook for 5 minutes. Remove the top and use a slotted spoon or skimmer to remove the vegetables to a serving platter. Slowly drizzle the slurry into the pan liquid, stirring all the while to prevent clumping. Raise the heat and bring the pan to the boil. (The sauce should thicken very quickly.) Once the sauce boils, pour it over the vegetables and serve hot.
Chef’s Notes:
This dish will probably take twice as long to prep as it will to cook. Serve it with rice or noodles. You could add chunks of tofu when you add the liquid if you wish, or you could add snow peas. If you do not want to use oyster sauce, try using 1 tablespoon of Worcestershire sauce or soy sauce. There are “thick” soy sauces that would work well, especially the one seasoned with mushroom.
Serves: 4
Source: Chef Andrew E Cohen
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