I was at the Noe Valley’s farmers market yesterday and spotted some fresh ong choy! I bought one bunch for under $3.
I was either going to use fermented bean curd or shrimp paste and decided on the latter this time. The ingredient list is surprisingly short for such a tasty dish.
Trim the stems.
Cut the choy into sections.
Heat a wok over high heat until it starts smoking. Add a swirl or two of canola oil.
Add minced garlic. Oops. What happens when you are the photographer as well as the cook. Burned garlic. I minced more garlic and repeated this step. Except didn’t take a picture.
After quickly stirring the garlic, add the ong choy.
Carefully stir-fry until the ong choy has cooked down a bit. Add sliced red chili peppers and stir-fry a few minutes.
Add 1 tbsp of shrimp paste and incorporate with ong choy.
Add a little under a tsp of Chinese cooking wine and stir-fry.
Add a squirt of soy sauce and stir-fry.
Transfer from wok to a bowl and serve immediately.
I thought it tasted pretty good although Anna thought it was a bit salty for her. Next time I’ll omit the fish sauce. I think that added that extra salty taste. Otherwise I was happy with the results. Next time I will use fermented bean curd instead.