Stir fry baby bok choy with dried shrimps and yam - Featured in Group Recipes

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.  

Ingredients:

300 gm yam, cut into small cubes

400 gm baby bak choy

20 gm dried shrimps

1 tb vegetable oil

1 ts chopped garlic

1 cube bullion chicken stock

3 cups water

1 ts ground white pepper

2 tb fish sauce

Method:

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 soak 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. Reduce 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. Transfer to serving plate and serve hot.

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