Wednesday, December 16, 2009

Baby Bok Choy and Unicorn Meat

My favorite meal to make when my other is not in the house is one of the simplest concoctions I have the good fortune to eat.

I go to the Asian International Market on 34th St. and National Ave. in Milwaukee’s Silver City neighborhood. The couple who own it are from Laos and have taken it over from the current owner of Thai Barbecue, a restaurant right next door.

This small, intimate grocery has quite the selection of comestibles from Thailand, Laos and Vietnam, reflecting the cultures of the people who shop there. At the very front of the store, across from the cashier, are pre-made dishes in plastic containers, perfect for a quick lunch on the go, or for taking home to heat up in the microwave. There are also sweets, like the steamed sweet coconut rice wrapped in banana leaves and deep-fried sesame balls. Near these treats is a large assortment of candy from various Asian countries, including Japan.

Behind the cashier you can find beauty and health products from Thailand, and on the same wall, toward the back of the store, is a refrigerated section containing drinks (various cans of iced coffee, coconut juices and others to tantalize your palate). In this section you can also find tofu, and at a reasonable price.

As you forge ahead, you find fish sauce, soy sauce, hot sauce (of course the famous sriracha and its generic equivalents) and other bottled goods. There are canned exotic fruits and in the very back of the first part of the store are frozen fish, seafood, and even giant water bugs, favorites in parts of Thailand, deep fried and served with sauce. Right in front of this second refrigerated unit, you will find tea and coffee.

If you are looking for fresh produce, you can go to the second room of the store. There you will not only find aromatics like mint, galangal and cilantro, but green mangoes, all kinds of greens and even congealed pork blood. Incidentally, this is the section of the store to find rice products such as spring roll skins and different kinds of rice (jasmine, etc.).

Once you have explored this place, you can stroll in confidently and buy the things you need.

As I wrote above, my favorite dish to make is extremely simple and you may find all of the ingredients at the Asian International Market.

Tofu and baby bok choy stir fry
Serves 1-2 people

- 3 Thai chilis, fresh or frozen, chopped (I find that buying a full package of them and freezing it after using what I need works very well. You can keep them in the freezer for a long time and just use two or three every so often)
- a scant ¼ cup of soy sauce
- a scant ¼ cup of seasoned rice vinegar
- ½ tsp brown sugar
- 1 tbsp very thin ginger batons (more if you love ginger)
- 4 or 5 bunches baby bok choy, end cut off and chopped or any bitter green (winter cress, etc.)
- extra firm tofu cut into strips 2 inches long, one inch wide and ½ inch deep (about 10 strips)
- 1 tsp sesame or peanut oil for frying
- one cup jasmine long grain rice
- 1 and ¾ cups water

1. Start rice in rice cooker. Pour rice in with water and turn on cooker.

2. Make the sauce:
Put the chilis, soy sauce, rice vinegar, brown sugar and ginger together in a medium glass bowl and whisk well. Taste to make sure the sauce fits your palate. Some people like it saltier and some more with a vinegar taste. Still others like more sugar and less chili, etc.

3. Prep the baby bok choy and soak in water in a big bowl.

4. Heat non-stick deep rim frying pan with the oil on medium-high heat. Make sure that the oil is hot before putting in the tofu.

5. While the pan is heating, dry the tofu with paper towel to make sure that all of the moisture is gone, otherwise it the oil will splatter.

6. Fry the tofu, making sure to brown both sides (about 3 minutes or so on each side).
7. Drain the bok choy and use salad spinner to take away remaining moisture.

8. When tofu is ready, pour in bok choy and shake pan a bit to mix around the tofu and the bok choy.

9. Pour in sauce and mix thoroughly. Fry for another 3 minutes on the same medium high heat.

10. Transfer tofu and greens immediately to medium bowl and leave sauce in the pan.

11. When rice is done, let sit for 3 minutes so that it becomes a bit sticky, then serve tofu and bok choy over rice. Season with hot sauce if desired.

This is a very versatile recipe. I have used collard greens, Chinese broccoli, carrots, and cabbage. I have served it over rice vermicelli, as well. Try it and see what you can come up with.

For dessert, I will sometimes buy a tricolor (coconut milk, various jellied shapes made of agar-agar, and taro). You can find this in the refrigerator at the front of the first room at the Asian International Market.

1 comment:

  1. This dish sounds fab, as does the market! Can't wait to make a trip down there, and to give this dish a try!