Then, out of nowhere, Red pointed at these gorgeous baby bok choys on the rack. “What about those? Can you make something with those?” I was like, Eeek… ehm, I never made them before. But of course, I said, “Yes, you’re right, I am sure I can whip something with these.” And I quickly grabbed two big bundles of bok choy. Later on that evening, I wondered why it took me so long before I tried these delicate vegetables. Hmm… yum!
- 2 bundles of baby bok choy, sliced lengthwise
- 2 cups of chicken broth
- 1 firm tofu, chopped into 1-inch cube
- 1/2 cup of coarsely deveined shrimp
- 1 tbsp of canola oil
- 1 generous tbsp of chopped garlic
- 3 tbsp of fish sauce
- 1 tbsp of salt
- 1 tsp of ground white pepper
- Chopped green onions
- Fried shallot for garnish
- Saute the chopped garlic in canola oil until soft and slightly browned in medium heat.
- Add the sliced bok choy, and add 2 cups of chicken broth. Turn up the heat to HIGH. Leave covered for about 2 mins.
- Flip vegetables to the other side. Keep covered for another 2 mins.
- Turn heat to medium.
- Add shrimp, tofu, fish sauce, salt, and white pepper. Let it sit for about 10 mins, covered. Turn down the heat.
- Fold in the green onions.
- Sprinkle fried shallots before serving.