Wineshark Cooking Class - Braised Bok Choy with Dried Shrimps and Ginger 蝦乾拍薑煮大白菜

Ingredients (for 4):

• Bak choy - 500g
• Large dried shrimp - 40 g
• Egg - 3
• Deep-fried beancurd sticks - 2
• Ginger - 8 slices
• Supreme broth - 200 ml
• White pepper powder - 1/2 tsp

Procedures:

1. Soak the dried shrimps in water until softened.

2. Wipe dry for use afterwards.

3. Cut the ginger into slice and crush with the flat side of the chopper.

4. Soak the deep-fried beancurd sticks in warm water until softened.

5. Blanch the beancurd sticks for a while, then remove.

6. Heat the wok with oil, then add in the ginger and stir-fry until fragrant and lightly browned.

7. Add the eggs and fry on both sides until cooked through. Then remove and cut into pieces.

8. Add the dried shrimp in the same wok and toast over low heat until fragrant.

9. Add bak choy, supreme broth and some water, turn to medium-high heat and cover with lid to cook for 3 minutes.

10. Toss the bak choy briefly and then add the fried eggs and beancurd sticks, sprinkle with white pepper powder and bring to boil again.

11. Serve.