Pokcoy with Garlic
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
1 | Baby Pokcoy | 400 | 36.0 |
2 | Champignon Mushrooms | 140 | 13 |
3 | Garlic, chopped | 80 | 7 |
4 | Cornstarch | 8 | 1 |
5 | Water | 400 | 36 |
6 | salt | 5.5 | 0.5 |
7 | AJI-NO-MOTO® PLUS® | 2.5 | 0.2 |
8 | Cooking Oil | 30 | 3 |
| Topping : | |||
1 | Garlic Oil | 44 | 4 |
Halve the baby bok choy and cut the champignon mushrooms into 6 pieces, then wash them thoroughly.
Heat the cooking oil, sauté the garlic over low heat until it changes color and becomes fragrant. Add the champignon mushrooms and sauté until wilted.
Add 150 ml of water, add the baby bok choy, and cook until done. Add the salt and AJI-NO-MOTO® PLUS®. Stir well.
Thicken the stir-fry with a mixture of cornstarch and 50 ml of water, and cook until thickened.
Serve with the sautéed garlic topping.