Marnee, also of Iraqi descent, is a friend and contributor to this blog. She has been making this bok choy ever since her cousin Danya from Vancouver came to NYC for Rosh Hashana in 2000. Marnee’s favourite part about making this dish, “is going to Chinatown and getting the bok choy there.” She adds, “Chinatown – best bargains in New York.” Marnee cautions me (like a real cook!) that she doesn’t know the exact measurements – so lighten up everyone, and improvise. Every time I ask her “how much?” of each ingredient – she looks at me incredulously. Here we go…
- bok choy (2 bunches)
- fresh ginger – 1 ‘stick’ (or root?); VERY finely chopped
- 2 cloves fresh garlic (or to taste; finely chopped)
- olive oil
- soy sauce
- salt and pepper
- Boil a large pot of water (approximate here)
- Take a sautee pan, and sautee the garlic and ginger (enough ginger to line the pan) in olive oil and soy sauce, until garlic is browned and ginger, she says “I don’t know what happens to the ginger – but by the time the garlic is browned, the ginger is ready.”
- Then, once water is boiling, and the “stuff has sauteed, you’re gonna take a tong full of bok choy” (when asked what is a tong – Marnee flaps her fingers together) and “blanche it” – until the bok choy is bright green. Marnee says 2-3 seconds to be exact. :>)
- Now, “you take it out – and put it into the pan with garlic & ginger,” and on a very low heat, mix it all together – stirring gently making sure bok choy is coated in the ginger, garlic and soy sauce.
- Remove and set aside
- Repeat steps 2-5 for next “tong full” of bok choy – adding ginger & garlic as needed.