Stir Fry Chinese Cabbage

When I was in college I worked in a chinese restaurant as a waitress and delivery girl.  I had never had chinese food before college.  Okay well maybe never isnt the correct word, intensely infrequently would be a better way to put it, like 5-6 times when we would go into the city for school clothes shopping.  HAHA well anyway.  I learned alot about restaurants and chinese food that year.  I learned that most of what Americans call chinese food is not what the Chinese eat when the place is closed for the night.  Those late nights after closing the store, I was introduced to real chinese food. 

Duck tongue soup and chicken foot stew, were not really my favorites.  I would try them but I had a hard time getting past what they were.  So I ate alot of rice, simple soups and chinese cabbage or bok choy stir fried.  Fai, the owner, called me Honey and used to say to the cooks Gui and Jimmy, “Honey staying for dinner tonight, make extra bok choy, its her favorite”  and he always would.  I have never had bok choy or cabbage made as well as how Gui or Jimmy would make it.  This is pretty darn close. 

This is slightly adapted from this recipe on the website of a fellow Nestie Blogger.  I originally went to her site to find her scallion pancake recipe for Rob but I still havent made them yet.. but I saw this and had just bought some chinese cabbage randomly.. fate took a hand!   I am still not sure what had prompted me to buy the cabbage 3 days ago, especially since I didnt post for a recipe request for pancakes until yesterday….  (enter the Twilight Zone theme).

Ingredients
WW points 0 
1 head of bok choy or chinese cabbage
5 cloves of garlic (or to your taste)
S & P
1 tbsp soy sauce
2 tbsp corn starch

Cast of Characters

Start off by mincing your garlic.  I did a kind of haphazard mince so there were big pieces and little pieces to vary the flavor.

Throw it in a pot with a spray of oil.  Saute on low for about 5 minutes, you dont want it to burn but do release its fragrance.

Chop up your bok choy or your cabbage (the original recipe called for baby bok choy, not finding it anywhere, boo).

Once the garlic is fragrant, throw half the cabbage in and let that cook, stirring often, for about 2 minutes to start to wilt.

Then once that is started to wilt, add the rest and cook for another minute.

Add your salt, and pepper.  Go gentle on the salt since there is a ton in the soy sauce.

Then add the soy sauce. 

Cover and let cook for about 3-4 minutes stirring often.

Sprinkle the corn starch on (forgot to take a pic of that part) and stir to combine and thicken the fluid.  Once it is thick enough, plate it up, or in this case bowl it up and enjoy! 

I am so happy that I found this recipe.  It brought back some great memories.  I am finding more and more fun things as I get more and more into this blogging thing.  I hope that you all are enjoying it as well!

Happy Sauteeing!!