Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce

Name: Bok Choy with Fluffy Creamy Scrambled Egg and Ankake Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 3 to 4 Bok choy; 4 ○Eggs; 1 tbsp ○Sugar; 1/2 tsp ○Salt; 2 tbsp Sesame oil or vegetable oil; 2 tbsp Sake; 3 to 4 shakes ●Chinese soup stock (or dashi stock) granules; 1 tbsp ●Oyster sauce; 1 tbsp each ◎Katakuriko + water

cookpad.japan @cookpad_jp

I wanted to make an inexpensive yet easy and hearty dish.

Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.
In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.
Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

I wanted to make an inexpensive yet easy and hearty dish.

cookpad.japan @cookpad_jp

I wanted to make an inexpensive yet easy and hearty dish.

Saved

Ingredients

4 servings

3to 4 Bok choy
4○Eggs
1 tbsp○Sugar
1/2 tsp○Salt
2 tbspSesame oil or vegetable oil
2 tbspSake
3to 4 shakes ●Chinese soup stock (or dashi stock) granules
1 tbsp●Oyster sauce
1 tbspeach ◎Katakuriko + water

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Steps

1

Shred the bok choy into single leaves. Mix the ○ ingredients together. Heat sesame or vegetable oil in a pan.
2

Add○ ingredients to a hot pan. Stir rapidly to make soft-set scrambled eggs, then remove from the pan.
3

Add the bok choy and sake to the pan. Cover with a lid and steam-cook over medium heat, turning the bok choy over occasionally until it has wilted.
4

Add the ● ingredients to the pan and stir lightly, then add the ◎ katakuriko dissolved in water to thicken the sauce. Return the scrambled eggs to the pan, mix to combine and it's done.