Bok Choy (Pechay) Cloud

A satisfying vegetable dish with fluffy egg whites as cloud, topped with Oyster Sauce.

Cooking Time: 11 mins

Serves: 5

Main Ingredients: Egg, Vegetables

Cooking Style: Stir-fried

Collection: All-time favorites

Difficulty: Intermediate

Instructions

For the cloud:

  1. Heat cooking oil and pan-fry water chestnuts or jicama for 1 minute.
  2. Stir in the purple onions and continue cooking for another 30 seconds.
  3. Add bok choy leaves and stir fry for 1 minute.
  4. Stir in the beaten egg whites. Cook for 2 minutes or until the whites are thoroughly cooked. Transfer onto a plate.

For the Bok Choy topping:

  1. Heat cooking oil and fry the purple onions for 30 seconds.
  2. Stir in the bok choy leaves, young corn and fresh mushrooms. Cook for another 2 minutes.
  3. When the leaves start to wilt, remove from heat and place over the eggwhite cloud.
  4. Top with Mama Sita’s Oyster Sauce. Serve.

Ingredients

English

Metric

Ingredient

For the cloud :

2 tbsp

30 ml

VEGETABLE OIL

1/3 cup

30 g

WATER CHESTNUTS or JICAMA, sliced

1/4 cup

20 g

PURPLE ONIONS, sliced

10 pcs

50 g

BOK CHOY LEAVES(PECHAY), sliced

6 pcs (medium-size)

EGG WHITES, beaten

For the bok choy topping :

2 tbsp

30 ml

VEGETABLE OIL

1/4 cup

20 g

PURPLE ONIONS, sliced

10 pcs

50 g

BOK CHOY(PECHAY), sliced

6 pcs

30 g

YOUNG CORN, blanched

1 cup

50 g

FRESH MUSHROOMS, cleaned and sliced

2 tbsp

30 ml

MAMA SITA’S OYSTER SAUCE

See Also:

All-time favorites
Cooking Style: Stir-fried