A new Thai recipe for bok choi has been created with the help of a recipe book.
The recipe has been described as a fusion of Thai cooking techniques that were once banned in the country, including shrimp and duck fat.
But it’s also filled with a host of flavour-boosting ingredients like garlic, soy sauce, vinegar and ginger.
So why is the dish so appealing?
For starters, bok-chow is a delicacy in Thailand.
The recipe calls for a few minutes of slow cooking to cook the duck fat, but the dish can also be prepared in about 20 minutes by using a lid, but if you want the flavour of duck fat to be a little stronger, then add some duck fat in with the bok.
The main ingredient in bok Choy is duck fat but the duck-fat can be substituted for coconut milk, sesame oil or even rice milk, if you’d prefer.
But don’t be afraid to make the dish without the bak.
Just put some bok in the sauce, add some chopped onion, then serve it with a crunchy bun.
For the best result, the bun should be slightly larger than the size of a human’s head, so you won’t get too much of a crunch.
The bun will be covered in a layer of duck-oil, which makes it taste just like a Thai-style curry.
But if you’re looking for a more traditional bokchow recipe, you can try the recipe I wrote up earlier this week.
This recipe uses the same ingredients and has a slightly stronger flavour.
I’d also recommend checking out the recipes on this page if you don’t live in Thailand, as there are many more options available.
If you do, make sure to use a good quality, non-stick pan.