What is the side of choy fried?

Bok Choy is frying is a vegetable bowl that is common in Asian cuisine. The side of Choy, which is also referred to as Chinese cabbage, is one of the main ingredients in this type of frying. However, other vegetables such as broccoli or bamboo shoots may also be included in this bowl. Chicken, pork, beef or seafood are also commonly found in the side of Choy. Like other types of fried frying, fried by frying the side of Choy, boiling at high heat in oil and spices.

To fry the side of Choy, the chef needs either a large pan or wok. The preferred piece of dishes is a wok because the shape of the pelvis keeps the heat concentrated in the center. The mixing boundaries should be cooked at a high temperature and must be kept in constant movement by rotating and throwing to not burn. Although it is possible to cook the side of the Choy fry in another type of pelvis, it is difficult to do so at a sufficiently high heat to keep sideways crunchy.

Wok and oil from cooking used for frying should be heatedBefore adding side choy and other ingredients. Once the oil is hot, the spices such as hot peppers, soy sauce, ginger, teriyaki, rice vinegar and sesame can be added and were boiled slightly. Then you can add meat, follow the side of Choy and other vegetables. When cooking meat and vegetables, it is usually necessary to start cooking meat first, because the vegetables take only a few minutes to cook. In simple meals, the side of Choy can be fried separately or with a little soy sauce and garlic.

good fried side Choy will contain high quality side Choy. This plant is a series of turnip and is in the same family as broccoli and cabbage. It is often harvested when it is young and less than 6 inches (15.2 centimeters) long, in this case it is referred to as Baby side Choy, although fully ripe plants can also be used. Plastic mild, slightly pepper taste, which is similar to the taste of other cabbage, although not nearly as strong. Leaves and watery stems that may be chopped, if large, are part of the side of Choy used in friedand.