This is a straight up recipe I did tonight. I had about three kinds of bok choy that needed using up. When I purchased them I wanted to make a load of sweet and sour bok choy as sides, and tonight with a separately prepared chicken dish; but I had already baked all the chicken in the infamous orange-honey-mustard dish from my misbegotten yute. Having nothing other than raw frozen fish pieces (tilapia, roughy, sea bass), I put them together "ah so":
For Sweet and Sour Sauce:
- ½ cup diced tomatoes with 1 tablespoon tomato paste mixed well
- 4 Tbl soy sauce
- 2 level Tb brown sugar
- 2 Tbl red wine vinegar or cider vinegar
- 1 Tbl ground ginger – or 2 TB fresh grated ginger
- 1-2 TB brown sesame oil
- ½ tsp coriander
- 1 tsp cumin
For the wok:
- 1 tsp olive oil· 1/4 cup minced scallions
- 2-3 diced shallots
- 1 diced jalapeno pepper
- 6 garlic cloves, minced
- ½ cup grated fresh ginger
- 1 more TB cornstarch preferablt Kudzu Root as thickener at end
- ½ cup water
- ½ cup coconut milk
- 2 tablespoons olive oil
- 1 to ½ pound fresh white fish fillets, cut into 1-2 inch strips
- 1 large TB cornstarch
(Note: you do not need all the veggies just a sweet one e.g., carrots to balance the bok choy. earth mushroom would complete the trio of tastes.)
- 2 -3 cups baby carrots diced small
- 1 lb baby bok choy, cut into 2-inch pieces (about 5 -6 cups)
- ¼ to ½ pound fresh shiitake or any other fresh mushroom, thinly sliced
- ¼ - ½ cup diced celery or water chestnuts
- ¼ - ½ cup frozen corn defrosted or canned corn
- Stir together all sweet and sour sauce ingredients in a prep bowl, and set aside.
- In large nonstick wok, warm vegetable oil over high heat.
- In a second skillet with its 1 TB olive oil, stir fry scallions, shallots, jalapeno, garlic, and ginger, and cook until scallions about 2 – 3 minutes.
- Coat pieces of sea bass with 1 Tbl of cornstarch. Add fish to skillet and cook until golden, about 4 - 5minutes. Transfer fish to a plate using a slotted turner or spoon and cover with a bowl to keep warm.
- To the wok, add carrots, bok choy, mushrooms, celery, corn and ½ cup of water. Cook until vegetables are crisp but tender, about 2 – 3 minutes
- Stir in sweet and sour sauce mixture and ½ cup of water. Simmer until vegetables are almost crisp-tender, about 3 minutes.
- Return fish to skillet and simmer until cooked through, about 2 minutes.
- In the sweet and sour sauce prep bowl, mix kudzu root powder (or cornstarch) and water.
- Stir into skillet and cook until sauce is lightly thickened, about 1-2 minutes.
- Serve hot over rice. Basmati rice prep takes 15 mins for soaking and 12 mins for boiling, the same time as this dish.
Preparation Time: 25 minutes