Stir Fry Baby Bok Choy With Dried Shrimps and Yam

Photo: Quay Po Cooks

Ingredients

300 gm yam, cut into small cubes

400 gm baby bak choy

20 gm dried shrimps

1 tablespoon vegetable oil

1 ts chopped garlic

1 cube bullion chicken stock

3 cups water

1 ts ground white pepper

2 tablespoons fish sauce

Preparation

Dissolve a cube of bullion chicken stock in 3 cups of warm water and set aside. Wash and blanch baby bak choy in salt water. Deep in cold bath, drain and set aside. Wash and soa k dried shrimps in warm water for 30 mins. Drain dried shrimps and set aside. Retain the shrimp water. Steam yam for 25 mins. Heat oil in wok and sauté dried shrimps till it is soft. Add yam, fish sauce and chicken stock. R educe heat to medium and let it simmer till yam is very soft and gravy reduced. Add baby bak choy and mix well for about 2 mins. Trans

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About

It is very hard to come by a good piece of yam, one that is very starchy. When you see one, it is like striking a lottery. Caution: Yams, unlike sweet potatoes, are toxic so don’t eat it raw. Cooking helps to destroy its toxin. There are many variations of cooking yam but seldom with green leafy vegetables. The flavor of this dish is unique and unpronounced.