Adobong Bok Choy, Chinese Cabbage Adobo
Adobong Bok Choy, Chinese Cabbage Adobo. Bok choy or pac choy is usually stirred fry with garlic, ginger and soy sauce or oyster sauce in Chinese cuisine. But for now I have to be more adventurous why not adobong bok choy, using the recipe of my adobong kangkong and adobong sitaw.
I used a couple bundles of baby bok choy, cut to serving pieces and cook them Pinoy adobo style. The result was delicious healthy all vegetarian adobo.
Here is how I cook my Adobong Bok Choy.
2 bundles baby bok choy, Chinese cabbage,
trimmed, cut to serving pieces
1/2 head garlic, crushed
1 small size onion, chopped
1/4 cup soy sauce
1/8 cup vinegar
1/2 tsp. crushed peppercorns
In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Pour 1/4 cup of water and add in pepper, soy sauce and vinegar. Bring to boil and simmer for 2-3 minutes with out stirring. Add in the Chinese cabbage and simmer for another 2-3 minutes or until Chinese cabbage is cooked but firm. Serve hot.
See other related Vegetable AdoboRecipes;