Taste Show premium recipe

Creamy Bok Choy Salad | Chef John’s Cooking Class

Green color along with rich milk flavor, this creamy Bok Choy salad is a great example of easy home cooking with refresh taste. It’s terrific for everyday and gorgeous looking for family gatherings!

Chinese cuisine
Easy
SERVING: 3 People
TIME: 25 min
COOKING TIME: 15 min
INGREDIENTS:
  • 1 lb. Core the shanghai bokchoy
  • 2 qt. Water
  • tsp Baking soda
  • ¼ tsp Salt
  • Sauce
  • 2 tbsp Butter
  • tbsp Flour
  • 3 oz. White mushroom, sliced
  • 1 cup Milk
  • ¼ tsp Salt
  • ½ tsp Sugar
  • 1 medium Carrot, sliced
  • Rosemary (optional)
  • Thyme (optional)
DIRECTIONS:
Step 1
Step 1
Step 1
Trim off some old parts on the bottom ends of the bok choy, then split into two lengthwise. Cut the mushrooms into slices. Cut carrots into flower-shaped slices.
Step 2
Step 2
Step 2
In a medium stockpot over high heat, bring 2qt water to a boil. Add baking soda and salt. Quickly pass the bok choy through the boiling water for about 15-20 seconds, Drain and soak in ice water.
Step 3
Step 3
Step 3
In a cooking pan over medium heat, first, add butter and flour, stir fry for 1-2 minutes(must stir fry flour in butter to thicken the milk.), then add mushroom slices, stir fry until fragrant, then add milk, salt, and sugar, stir fry 1-2 minutes until thickened. Add carrots slices and mix well in the end. According to personal preference, you may add rosemary and thyme to enrich the flavor.
Step 4
Step 4
Step 4
Place bok choy in a plate, pour the sauce on one side of the plate. Dip the bok choy in the sauce when eating.