Cooking
Isn't baby bok choy appealing? It has such a graceful, almost elegant look about it. I cooked up some baby bok choy from my organic produce delivery just last night and it was as delicious to eat as it was pretty to look at. Bok choy is in the same family as cabbage but has a milder flavor. It's a good source of both vitamin C, vitamin A and calcium. It's available year round, though Fall and Winter are when it is most prevalent. Because it is so widely available and inexpensive to boot, it makes a good vegetable to get to know.
Baby bok choy is easy and fast to cook, just stir fry, steam or saute it. The delicate flavor shouldn't be overshadowed by heavy sauces; it's delicious plain or with a splash of Chinese flavorings such as soy sauce, oyster sauce or garlic. You can serve it whole or sliced up, but I find cutting it into halves or even quarters is easiest. You want the crispy base to cook quickly so the leafy greens don't overcook.
I realize I haven't posted any recipes in a while. The truth is I've been working on a special recipe development project and it's been taking up both my time and my creative juices. But last night I took a break and threw together a Chinese inspired meal. I dare say the baby choy might have been the tastiest treat, definitely a keeper as far as the recipe went. So here goes...
Tasty Baby Bok Choy
serves 2-3
Ingredients
4-6 baby bok choy
1 Tablespoon mild flavored oil (canola, grapeseed or rice bran)
1 clove garlic, minced
2 Tablespoons chicken broth ( or vegetable broth, if vegetarian)
1 Tablespoon soy sauce
1/2 teaspoon sugar
Sesame oil
Instructions
Rinse the bok choy throughly to get all the grit off. Do not dry. Cut each bok choy into quarters, lengthwise. Heat a medium non-stick skillet. Add the garlic and the bok choy. Stir fry for about two minutes over medium heat. Add the broth, soy and sugar and continue cooking, covered for a minute then uncover and let the liquid reduce. When tender-crisp sprinkle with a little sesame oil and serve.
Enjoy!
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Cooking
Baby Bok Choy Recipe
Isn't baby bok choy appealing? It has such a graceful, almost elegant look about it. I cooked up some baby bok choy from my organic produce delivery just last night and it was as delicious to eat as it was pretty to look at. Bok choy is in the same family as cabbage but has a milder flavor. It's a good source of both vitamin C, vitamin A and calcium. It's available year round, though Fall and Winter are when it is most prevalent. Because it is so widely available and inexpensive to boot, it makes a good vegetable to get to know.
Baby bok choy is easy and fast to cook, just stir fry, steam or saute it. The delicate flavor shouldn't be overshadowed by heavy sauces; it's delicious plain or with a splash of Chinese flavorings such as soy sauce, oyster sauce or garlic. You can serve it whole or sliced up, but I find cutting it into halves or even quarters is easiest. You want the crispy base to cook quickly so the leafy greens don't overcook.
I realize I haven't posted any recipes in a while. The truth is I've been working on a special recipe development project and it's been taking up both my time and my creative juices. But last night I took a break and threw together a Chinese inspired meal. I dare say the baby choy might have been the tastiest treat, definitely a keeper as far as the recipe went. So here goes...
Tasty Baby Bok Choy
serves 2-3
Ingredients
4-6 baby bok choy
1 Tablespoon mild flavored oil (canola, grapeseed or rice bran)
1 clove garlic, minced
2 Tablespoons chicken broth ( or vegetable broth, if vegetarian)
1 Tablespoon soy sauce
1/2 teaspoon sugar
Sesame oil
Instructions
Rinse the bok choy throughly to get all the grit off. Do not dry. Cut each bok choy into quarters, lengthwise. Heat a medium non-stick skillet. Add the garlic and the bok choy. Stir fry for about two minutes over medium heat. Add the broth, soy and sugar and continue cooking, covered for a minute then uncover and let the liquid reduce. When tender-crisp sprinkle with a little sesame oil and serve.
Enjoy!
- Red Cabbage, Fennel & Cranberries Recipe
Red cabbage frequently ends up in my CSA box this time of year Of course it features prominently in slaws and soups, and makes a good bed for nestling roasts or sausages, but what else? Lately I'm trying sautés. Red cabbage has a really...
- Chestnut And Celery Root Soup Recipe
My CSA or community supported agriculture box of produce from Eatwell Farms challenges me with every delivery this season. Bok choy? Cabbage? Celery root? Sure I have a recipe or two for each of those, but week after week and I get bored and need to...
- Farro & Winter Vegetables Recipe
I'm finding it hard to drag myself to the farmers market this Winter. It's cold, it's wet, it's sometimes muddy, and let's face it, it's not like I'm going to find luscious peaches, cherries or tomatoes. My haul last weekend...
- Syrian Lentil Chard Soup Recipe
When I was growing up, "leafy green vegetable" meant spinach. At some point swiss chard was added to the repertoire and then bok choy. But that was really it. Oh sure, we had salad every night, but no other cooked leafy greens. Later on I discovered...
- That Time Of The Week
My latest piece for SFist is up. It's about yau choy, which I had never cooked with before. And thanks go to Winnie for offering expert advice on the vegetable. Here's a link to the post. A writeup on a dinner party coming soon. I haven't...