Baby Bok Choy is also one of the most popular used vegetable in the Chinese cuisine. It is very easy to cook. It has a sweet taste and crunchiness. You can cook it with any meats, seafood or just simply plain. During the Chinese New Year is vegetable is being served too with pork, scallops, oysters, shrimps and other seafood or simply plain with some oyster sauce and whole crushed garlic.
This year no different than last year, I am still included this dish in any one of the fifteen days celebration. My family loves this dish very much as they enjoy the shiitake and especially it is almost a vegetarian dish. If you want it completely vegetarian simply omit the oyster sauce and replace with light soy sauce.
1½ pounds Baby Bok Choy cut into bite-sizes, separate the stems and the green leaves
3 cloves garlic, peeled and minced
2 thin slices fresh ginger
6 fresh/dried shiitake, if using dried, soak in warm water, sliced thin (I used the fresh ones)
1 large carrot, peeled and sliced thin in any shapes you like
½ large red bell pepper, seeds removed and cut into cubes
1½ tablespoons cooking dry sherry
½ cup vegetable broth/water
3½ tablespoons oyster sauce
½ teaspoon salt (optional)
½ teaspoon ground white pepper
1½ teaspoons cornstarch plus 2 tablespoons water
3 tablespoons canola/vegetable/corn oil
Heat a wok/large frying pan with canola/vegetable/corn oil over medium-high heat. Add minced garlic and sliced ginger and saute until fragrant. Add fresh/dried shiitake and red bell pepper and stir well to combine. Add 2 tablespoons water, cover and steam for 2 minutes. Uncover and add baby bok choy vegetable broth/water, oyster sauce, salt (optional), white pepper and dry sherry. Toss well and add cornstarch mixture (optional); stir until thicken.
Remove from heat and ladle onto a serving platter.