Thai Sausage with Bok Choy
I’ve toyed with the idea of getting a steamer basket, but it’s just one more thing to add to the already cramped kitchen cabinets. I have been known to cheat the system and use the microwave, a bowl, a little bit of water, and a plate over the top. That seems to work ok. This time, I used a metal strainer in the pot of water. It meant the lid couldn’t be on that great, but it seemed to work. It definitely requires batches because the strainer isn’t that big, but it worked. It was far superior to the microwave. I’ve used it a couple of times now. I’m still toying with a steamer basket just so I can do more in one batch.
This whole thing was a vehicle to try the new Thai sausage, Sai Ua, from Pok Pok’s Andy Ricker and Olympia Provisions. It was just as good as I imagined it would be. Ricker doesn’t half-ass anything, and there hasn’t been an Olympia Provisions meat that I didn’t like. I sliced it into coins and sauteed it in a wok. The fragrance alone is enough to transport you back to Thailand.
[An Asian food aside: I just finished up Rice, Noodle Fish: Deep Travels Through Japan’s Food Culture. Officially craving Japanese food full force.]
This NY Times recipe was the base for these greens. I’ve used it a couple of times now. The first time in the wok and the second time in a large saute pan. The wok was superior, but it can be done either way. I don’t seem to have rice wine, only vinegar, so I went the dry sherry route instead. Take the time to get some broth together instead of water. I tried the water method the second time, but realized it lacks so much more flavor that way.
Inspriation: NY Times
Ingredients
- Two sausage, any variety will do, sliced into coins
- 1lb of sturdy greens, any variety [bok choy for me]
- 1/4 cup chicken broth
- 1 tablespoon dry sherry
- 2 teaspoons soy sauce
- 1/4 teaspoon cornstarch
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 teaspoon minuced ginger
- 1/4 teaspoon sugar
- salt to taste
- sesame seeds, for garnish
Preparation
Trim the bottoms off the bok choy. Cut the stalks in half, if they’re large, and cut into 2″ pieces. Bring an inch of water to boil in the bottom of a pot, place a large strainer inside just above the water, add the greens and cover with a ltd. Steam for a minute before removing and squeezing out the excess water. Feel free to use any steaming method of choice if you have one you’re more comfortable with.
In a small bowl, mix together the broth, sherry, soy sauce, and cornstarch. Keep it it near the wok, or large saute pan, along with the rest of the ingredients.
Heat the wok on high heat. Add the oil. Add the sausage and sear on all sides. It’ll release a bit of oil to the existing oil. When they’re browned, remove to a paper towel lined plate. Add the garlic and ginger. Stir for about 10-15 seconds. Add the bok choy. Sprinkle iwth salt and sugar. Stir for 30 seconds. Add the cornstarch mixture and stir for another minute. Fold the sausage into the greens. Remove from heat and sprinkle with sesame seeds.