Chef Karan’s Wok Tossed greens, Pokchoy, three peppers and Mushrooms
| NAME OF THE DISH: | Wok Tossed greens, Pokchoy, three peppers and Mushrooms | ||
| PORTION SIZE: | |||
| COLOR: | Green White | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | pakchoi | 0.065 | kg |
| 2 | Green zucchini | 0.04 | kg |
| 3 | Broccoli | 0.02 | kg |
| 4 | Bamboo shoot | 0.01 | kg |
| 5 | Refined oil | 0.025 | lt |
| 6 | garlic | 0.015 | kg |
| 7 | galangal | 0.005 | kg |
| 8 | freshbutton mushrooms | 0.045 | kg |
| 9 | rice wine | 0.005 | kg |
| 10 | soy sauce | 0.01 | kg |
| 11 | sesame oil | 0.01 | lt |
| 12 | salt | 0.002 | kg |
| 13 | black pepper | 0.002 | kg |
| 14 | KG | ||
METHOD
Rinse and thoroughly dry pakchoi in a salad spinner. Heat wok add vegetable oil, garlic, and galangal and stir once; then add mushrooms , broccoli ,zucchini and stir-fry until they just begin to brown ,add rice wine and cook . Add pakchoi leaves and stalks and cook . Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until pak choi is tender-crisp
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