Yunnan greens (Sunni cai)

Wok frying is an art: the high heat that singes the food, the fast Maillard reactions, and charring are a must. It is a technique referred to as Wok Hei, or "breath of the wok". The concept is simple: high heat cooks the ingredients quickly, searing the outsides and leaving the insides tender and, in the case of vegetables, crunchy. Cooking on high heat in a wok is not about stirring but about pushing the vegetables from the base, where it is hottest, to the sides, where it is slightly cooler, allowing for even cooking. This is usually achieved by pushing the wok forward and then flicking the wrist back; the wok's natural curve tosses the vegetables for you.

This is a simple stir-fry; the plain bok choy is brought to life with the scent of ginger and chillies. The sweetness of the bok choy pairs well with the spices, and a very quick side dish to cook. The original recipe calls for par-cooking the bok choy in water quickly, but I prefer to leave out this step for a crunchier vegetable on the plate.

This was the first cookbook I bought by Naomi Daguid, and I was immediately transported to wonderful meals at small tables across Thailand, Vietnam, Laos, and Cambodia. A wonderful collection of recipes in a beautiful coffee-table cookbook—mine stays in the kitchen! There are tons of recipes to explore, along with lots of anecdotes and stories that tie the cuisine to the land and culture. It's one of my favourite cookbooks!

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 tablespoons peanut or neutral oil

2-4 dried red chillies

1/2 teaspoon minced ginger

1/2 lb bok choi, stems sliced thinly, and leaves julienned, separated

Salt, to taste

1 teaspoon cornstarch, dissolved in 1/4 cup water

Heat a wok on high and add the oil. Add the chillies; they will fry in 5 seconds, then add the ginger. Cook for 20 seconds until the ginger no longer smells raw.

Add the bok choy stems and cook for 2 minutes, until they begin to soften slightly. Add the bok choy greens and salt and toss well. Add the dissolved cornstarch and toss well. Cook for 2 minutes until the water evaporates and the cornstarch coats the bokchoi.

Serve immediately.