Bok Choy in Lemon Garlic Sauce

This Shanghai Style simple and tasty Bok Choy in Lemon Garlic Sauce serves as a good alternate for a thick soup or stew.  This dish requires minimal ingredients and can be accompanied with rice.

Servings : 2 people

Ingredients:
15-16 Bok Choy leaves

For the Lemon Garlic Sauce:
1 tbspn Butter
1 tspn Garlic paste
3 tbspns Corn flour + Water
1 lemon juice
1 tspn Pepper powder
Salt to taste

For Garnishing: 
Fried Garlic flakes

Method:
Blanch the Bok Choy and set it aside.

Heat butter in a pan. Add garlic paste and saute for a minute. Dilute the Corn flour in water. Pour the mixture in the pan. Ensure to stir it continuously to avoid lumps. Add some water to adjust the consistency. Add some salt and pepper powder to taste. Then add the fresh lemon juice. At the end, add the blanched Bok Choy leaves into the sauce. 

Garnish it with fried Garlic flakes and serve hot.

Notes:
Ensure to stir the corn flour slurry continuously to avoid lumps. 
You may use vegetable stock instead of water. 

Stepwise Pictures:

Stir Fried Vegetables in Tangy Sauce

Stir Fried Vegetables in Tangy Sauce... sounds like a restaurant dish. But in reality, it is a very easy dish and can be made in less than half an hour.

Ingredients :
For Vegetable :
3 tbspns oil
5-6 finely chopped garlic cloves
3 finely chopped green chillies
1 tspn finely chopped ginger
Mix vegetables (as given below)
1 cup tomato puree
1 cup corn flour slurry (2-3 tbspns of corn flour mixed in 1 cup of water)
1/4 tspn Mono Sodium Glutamate (MSG or ajinomoto)
1 tspn sugar
1/2 cup Water or vegetable stock
Salt to taste


Mix Vegetables :
1/2 cup chopped and blanched broccoli
1/2 cup chopped and blanched cauliflower
1/2 chopped green bell pepper
1/2 chopped yellow bell pepper
1/2 chopped red bell pepper
1/4 cup chopped mushrooms
1/2 chopped yellow zucchini
1/4 cup chopped and blanched carrots
3-4 chopped and blanched baby corns
1/4 cup chopped Spring onions - green portion (Scallion)


Method :
Heat oil in a large pan / chinese wok
When oil starts smoking, add garlic, green chillies and ginger
Saute it for a minute
Then add all the vegetables except green portion of spring onions
Saute it on high flame for 3-4 minutes
Add some vegetable stock or water
Then add MSG and tomato puree
Saute it for a minute
Then add corn flour slurry, sugar and salt
At the end, add green portion of spring onions
Cook till the mixture is thickened
Serve hot with steamed rice or fried rice


Notes :
1. You may avoid using MSG, as I have not used it even though it has been mentioned in the recipe above.
2. Vegetables of your own choice may be used

Stepwise Pictures : 

Mushroom Fried Rice

Whenever I think of Indo-chinese rice, Veg. Fried rice is the first name which comes to my mind. This time I tried substituting vegetables like cabbage, french beans and carrots with Mushrooms and to my surprise, it turned out awesome.

Ingredients :
2 tbspns oil
4-5 finely chopped garlic cloves
1 tspn finely chopped ginger
3-4 finely chopped green chillies
1/2 cup white portion of scallions (Spring onions)
1 cup chopped button mushrooms (stems removed)
1/2 cup green portion of scallions (Sring onions)
2 & 1/2 cups cooked rice
1 tbspn Soy sauce
1 tbspn red chilly sauce
1/2 tspn vinegar
Salt to taste (if required)

Method :
Heat oil in a large pan / Chinese wok
Add ginger, garlic, green chillies
Saute it for few seconds
Then add white portion of spring onions
Saute it for 2-3 minutes
Then add chopped mushrooms
Allow it to cook for 2-3 minutes
Then add soy sauce, red chilly sauce and vinegar
Saute it for few seconds
Then add cooked rice into the mixture
Mix well
Adjust salt if required
At the end, add green portion of spring onions
Serve hot

Notes :
Generally, green peas are also added in Mushroom fried rice. You may add blanched green peas at the stage when mushrooms are added.
MSG may be also be added for taste. But since it is harmful to health, I have avoided.

Stepwise Pictures :