The Chinese New Year is fast approaching. It will be February 14th this year. I learned from google that it's roughly calculated as the 2nd full moon of the year, which explains why it's never the same date every year. Some of the food blogs I read have been mentioning it, and I sense the mounting excitement around planning the dishes to be served. Even our local Walmart has started printing Chinese New Year specials in their flyers. We have a large ethnic Chinese population in Toronto. I'm Jamaican, of Chinese descent myself.
They have bok choy vegetables on sale at the local supermarket. Here's my quick, easy, 'mess-free' way of doing these (measurements are approximate and to taste):
1 package (about 8 stalks) of bok choy, rinsed and cut into quarters lengthwise
1 tsp garlic powder
3 tbs canola oil
2 tbs dark soy sauce
2 tbs oyster sauce
Add canola oil to a dutch oven (large, covered pot). Add half the vegetables. Add garlic powder, soy sauce and oyster sauce. Top with the rest of the vegetables. Cover and simmer for about 10 minutes until the vegetables are cooked. Enjoy! I've recently tried chinese broccoli (gai lohn) like this, except they don't have to be quartered. The oyster sauce really adds to the flavour.
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4 comments:
Here's my quick, easy, mess-free way of having boy choy noodles ~ Can I please come over for lunch? LoL
have a great weekend
SoccerMom you're too clever.
Hi again, Christine... I know about kids moving back home. My daughter did for a short while before leaving to get married.
I love Chinese food but have never been very adept at making it. I have to rely on Chinese restaurants. I have found that when we go with Chinese friends to a restaurants, we eat a LOT better food than when we go alone and order ourselves. Hmmm... Is it just because we don't know what to order? Could be.
I remember walking around London when we first arrived in 2007 and seeing all of the Chinese New Year celebrations. I see we will be in the year of the Tiger... I wonder what that means!
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