I love vegetables. Simple with no meat or additives. Just seasoned right. Pok Choy or Bok Choy as it is commonly known to non Guyanese, is one of those vegetables that you don’t want to over cook, or over do (as we Guyanese say). It is best enjoyed in a simple flavorful dish, where you can truly taste the crunchiness of the leaves and deliciousness of the pok choy. The recipe below, is quick and simple and highlights the flavors of the pok choy.
Serve with your favorite starch (roti or rice)!
Pok Choy with a bit of teriyaki sauce (serves 4)
4 bundles of pok choy
3 roma tomatoes (diced)
1/2 yellow onion (diced)
4 cloves garlic (finely chopped)
1/4 cup of teriyaki sauce
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
Cut head from pok choy bundles. Separate leaves and wash individually to remove sand and mud. Chop into small pieces and set aside. Add oil to a saute pan on medium heat. When hot, add onions, garlic and tomatoes. Add a pinch of salt and pepper. Cook until tomatoes are soft and onions are brown. Add chopped pok choy. Toss together, then add teriyaki sauce and remaining salt and pepper. Mix together and cook for about 5 minutes, or until whites of the pok choy stems are a bit tender. Remove from the heat and enjoy with your favorite starch (rice or roti).
Tips and Ramblings:
1. Sometimes you are unfortunate to find Pok Choy that has more white that green on the stems. You will need to throw away or save for stir fry, most of the white part of the stem. You need to have a good balance between the white and green of the stem or the dish will taste watery and less flavorful.
2. I get my Pok Choy from the Asian markets. They seem to have them in a wide variety.
3. If you are using a really sweet teriyaki sauce you can reduce the amount to just about 2 tbsp.
4. If you don’t have teriyaki sauce but you have cassareep, you can use about 1 tbsp of cassareep and 1 tbsp of brown sugar. The flavors will net out to be just about the same.