Quote:
Originally Posted by amylew
I need help with the bok choy. I've never had it before and I bought a head of it a couple of days ago. Do I cut off and throw away the leafy part and just use the rib?
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Cut off the base and use the entire thing!
It is excellent in lightly braised or sauteed recipes.
A simple preparation is to cut the bok choy in half lengthwise, soak it in a bowl of water for 15 minutes. Rinse carefully, especially at the base of the stalk. Place cut side down in a skillet with simmering salted water for 4 minutes or til tender. remove and season with salt and a little olive oil.
Another method is to heat a bit of oil in a skillet or wok using medium heat. add a tablespoon of fresh minced ginger to the pan and heat for about 30 seconds. Bring the heat to a med-high or high and add the bok choy. stif-fry for 1 minute. Cover and cook another 2 minutes until bok choy seems tender-crisp.
A third method is to use about a cup of chicken broth in the skillet with about a tablespoon of oil (some recipes call for more or use butter, I haven't needed it). Bring it to a simmer add the cut up bok choy or whole leaves if the pan is large enough and simmer again til tender(about 5 min). Remove the bok choy to a plate and keep warm. Then take the broth in the pan and add about a tablespoon of fresh garlic, 2 tsp of fresh ginger, 1/2 to 1 tablespoon soy sauce and some red chili (if you like it spicy). bring the mixture to a boil and reduce it to around 1/4 to 1/2 cup of liquid. Then spoon the sauce over the bok choy.
You can also cut up shiitake mushroom and/or red onion to the bok choy as it sautees.
I have used lemon instead of soy or a mixture of lemon and less soy. It is all quite good.
An alternate way to cut the bok choy is described in this recipe. I haven't tried it yet but it sounds good!
Braised Baby Bok Choy
INGREDIENTS
2 pounds baby bok choy or mature bok choy
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons seasoned rice vinegar (available in the Asian section of your grocery store, or from specialty Asian markets) NAKANO makes a natural one that is zero anything and can be used on plan
1. Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1 1/2-inch-wide strips.
2. Place a large wok or a pot large enough to hold all the bok choy over medium heat. When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes.
Stir in the vinegar and serve hot.
Serves 4 to 6.
Picky Eater
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