Braised Zongzi with Baby Bok Choy
A creative comfort dish pairing chewy, savory zongzi with tender-crisp baby bok choy in a flavorful broth.
Story
This ingenious dish offers a delightful way to repurpose leftover holiday zongzi, transforming them into an everyday comfort meal. As the glutinous rice balls simmer, they soak up the rich, savory sauce while the baby bok choy provides a fresh, crisp contrast. The result is a wonderfully textured and deeply satisfying plate of food that beautifully bridges festive traditions with simple home cooking.
Ingredients
zongzi
2 pieces
baby bok choy
200g
cooking oil
to taste
garlic
to taste
Shi Yunsheng concentrated broth
1 piece
water starch
to taste
Instructions
1
Step 1
Wash the baby bok choy in water.
2
Step 2
Break the washed baby bok choy into two sections and set aside.
3
Step 3
Peel off the outer leaves of the zongzi and cut into strips. Peel and mince the garlic and set aside.
4
Step 4
Take a small bowl, pour in two spoonfuls of boiling water, add concentrated broth and a little starch, and stir evenly to prepare the broth.
5
Step 5
Heat a wok, pour in cooking oil and heat until 50% hot, add the zongzi and pan-fry over low heat until both sides are golden.
6
Step 6
Scoop out the excess oil, add the minced garlic and stir-fry until fragrant.
7
Step 7
Add the baby bok choy and stir-fry until cooked.
8
Step 8
Pour in the prepared broth and stir-fry evenly, then remove from the wok and serve.
