Cooked Rice with Bak Choy and Gammon
When we were in Taipei one of my favourite restaurants is Kao Chi. Kao Chi serves really delicious Shanghai cuisine and one of the dishes we ordered was this really delicious Cooked Rice with Bak Choy, Chinese ham and mushroom.
So for this recipe I decided to make something very similar. The main difference between the dish at Kao Chi and my recipe is I had to use smoked gammon instead of Chinese ham as I can’t find Chinese ham here in the UK. I also used chestnut mushroom instead of the tinned mushroom that they used (I prefer the taste of chestnut mushroom).
Normally Chris really dislikes bak choy, in fact he hates it usually, but he ate all of the bak choy in this dish which was a really big success for me. Finally, I can eat bak choy (one of my favourite vegetables).
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com
Cooked Rice with Bak Choy and Gammon
Ingredients
- 2.5 cups rice
- 200 g gammon steak
- 300 g bak choy
- 100 g chestnut mushrooms
- 1 clove garlic finely chopped
Instructions
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Chop bak choy finely and remove the skin from the gammon steak. Cut the gammon steak into really small dices.
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Cut the mushroom into small dices as well.
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Heat up a wok with 1 tablespoon of oil. Saute the bak choy with garlic until the bak choy is cooked. Leave aside once it is cooked.
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Put the rice into a rice cooker with the gammon steak, mushrooms and 1 tablespoon of oil. Also use the juice that came out of the bak choy. Add a little more than 2 cups of water to cook everything.
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After the rice has cooked add the bak choy into the rice and mix evenly. Cover the rice cooker with the lid and leave to stand for 5 minutes.
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The dish is now ready to serve.
Recipe Notes
Tip for cooking Eastern food: Buy a rice cooker. Most of my friends and colleagues in the UK assume we boil rice in the East but most people use rice cookers. They can be bought as cheaply as £15, last ages and cook rice perfectly every time. Rice cookers can be used from cooking food, steaming food, making soup, steaming meat and many other things, all for £15 upwards!
Mmmmm, it looks comforting.
老萬..妳那個青菜是用青江菜炒嗎?我家是用青江菜炒的，可是炒出來的成品都會因為他太出水所以黏答答的!!有什麼偷吃步教一下啦!!!
吼~這篇真應該來個中文對照啦，我看得超沮喪的，都看不懂啦我!!!
老萬..妳那個青菜是用青江菜炒嗎?我家是用青江菜炒的，可是炒出來的成品都會因為他太出水所以黏答答的!!有什麼偷吃步教一下啦!!!
吼~這篇真應該來個中文對照啦，我看得超沮喪的，都看不懂啦我!!!
我上一篇的MAIL留錯了啦，豬咧我!!
我是用青江菜, 但是不是用青江菜去“炒飯“喲！！！
是先用一點油去炒菜再用青菜湯汁去煮飯（加上其它的配料和水）,等電鍋開關跳起來後再加入青江菜拌勻再悶個五分鐘
這不是所謂”炒飯”的主食嗎?還是這是一道”電鍋悶菜”
那勞請大師指點一下問題在那?..((我真的看不懂英文啦，對不起!!!))
我真的很想學這道，可是”炒飯”的問題最後我跟我娘討論就是出在”菜出水”問題
步驟一：煎蛋(把散蛋切絲備用)
步驟二：青江菜炒蒜頭(讓菜出水)
步驟三：加爆香料(如蔥白.蒜頭)，加醃過肉絲(加醬油.太白粉)一起拌炒，肉呈粉色加飯(整鍋略加醬油)，拌炒到肉近全熟加炒過青江菜及蔥綠還有蛋絲，就盛盤。
可是炒出來就是溼溼的咧(是因為青江菜嗎?)，因為我們試過用羅美或高麗菜，好像沒有這麼溼，還是我們炒的時間有問題?????
但是炒飯不是要加點菜才有營養又美觀呀???
PS.原來”炒飯”是一門高深學問，”不能打嘴炮，技巧很重要”，各位台灣男女多學著點~哈哈哈!!!!