#Vegetable dishes #pottery #Side dishes #Complimented rice #Appearance #Popular YouTuber (more than 100,000 registered users) #Easy

炒め物（青梗菜の炒め物）｜ちゃらりんこクックさんのレシピ書き起こし

お気に入りに追加

Chara Rinko

Number of Subscribers: 63.3万人
Number of View: 2.4億回
Number of Videos: 1,801本

Ingredients

Qing-geng-cai : 300g
ニンニク : 1片
唐辛子 : 1本
塩 : 小さじ1と1/2
お湯 : 適量
酒 : 適量
油(湯通し用) : 適量
油(炒め用) : 大さじ1
うま味調味料 : 少々
ごま油 : 少々

Time required

20minutes

Procedure

1) Prepare the bok choy 00:40
Remove the roots of the bok choy and separate the leaves and stems.
Cut the bok choy stalks in half and cut them into thirds.
Wash the bok choy stems and leaves several times while changing the water (not listed).
Soak bok choy leaves in water (not listed) for 5-10 minutes.
Crush the garlic and chop coarsely.
Slice the chilli diagonally and remove the seeds.
Sprinkle the bok choy stems with salt.
2) boil 04:00
Boil water in a wok.
Add sake and oil (for blanching).
Add the bok choy stems and boil again for about 20 seconds.
Add the bok choy leaves and boil again.
Drain in a colander.
3) stir fry 05:32
Add oil (for frying) to a wok.
Add garlic and chilli and sauté over low heat.
Add the green bok choy and increase the heat to stir-fry.
Add umami seasoning and fry.
Add sesame oil and turn off the heat.
4) 盛り付ける 07:10
お皿に3を盛って完成。

Point

・You can substitute 1 teaspoon of chicken broth for the umami seasoning.
・By soaking the bok choy leaves in water (not listed), the scum can be removed.
・By adding salt to the bok choy stems, the grassy smell is removed and the texture is improved.
・I use rapeseed oil.
・In step 2, adding sake will remove the odor, and adding oil (for blanching) will improve the texture by adding high temperature cooking and gloss.