A simple home-cooked dish can always evoke emotional memories. The kitchen is filled with the aroma of cooking, tender baby bok choy soaks up the tangy and spicy broth, and poached eggs, their edges crisp and golden brown, are further enhanced by the broth. If cooked at the right time and with the right heat, they can even have a runny yolk – a comforting sensation. It might hold the comfort of a childhood memory of opening the door to the aroma of home-cooked meals after school, or the clumsy attempt to recreate the taste of home while wandering far from home. The simple yet intense flavor might just pull you back to a moment enveloped in love. Hopefully, it will.
Materials
Steps for making spicy and sour baby bok choy with poached eggs
Wash the baby bok choy, drain it, and break it into small strips by hand.
🥚Put the yolks in a bowl first to avoid getting flustered when the oil is hot.
Chop the garlic and chili peppers
Add light soy sauce, oyster sauce, and aged vinegar in a 1:1:2 ratio, along with sugar and a few spoonfuls of water. Mix well.
Add garlic and chili peppers as well.
Cut some ginger slices
Heat oil in a pan and fry eggs until golden brown.
Once both sides are browned, use a spatula to separate them and move them to the side of the pan. Use the remaining oil to sauté ginger slices until fragrant.
Add baby bok choy and stir-fry briefly.
Pour in the sauce
Simmer over low heat until the baby bok choy is tender.
It's amazing with rice!
Tips for braising baby bok choy with poached eggs in hot and sour sauce
The extra egg is so the dog can have some egg yolk.
