I like baby bok-choy, but I don't love it. If definitely a plus floating in pho, and my father used to make it all the time, but I have little to no experience
( Read more... )
Oh, awesome. I was at the farmer's market today and ended up getting a large bok-choy and I'm not sure what to do with it. I had wanted to get a baby one for stir fry, and instead ended up with one that is taking up an entire crisper drawer.
Second, make a salad. Or grill the bok-choy. Grilled, with lemon and olive oil. Stacked on a portobello mushroom sandwich. That sounds delish. With a side of sweet potato fries. Or just eat it raw as a snack. Or throw it in your favorite stir-fry. Honestly, bok-choy is pretty versatile.
I suppose while I'm here I should add the recipe I was handed at the farmer's market this morning:
Crunchy Bok-Choy Ginger Salad 1 medium bunch bok-choy 1 cup shredded radish (daion recommended) 1 Tbsp salt 1/2 cup slivered sweet orange, red, or yellow peppers 1/4 cup finely-chopped green onions 1-inch knob of ginger root, grated 2 Tbsp chopped mint 2 Tbsp cilantro 3 Tbsp rice vinegar 2 Tsp honey (so says the recipe, insert your favorite substitute here) Pepper - to taste - Thin slice the bok-choy leaves. Thinly slive the stalks along a diagonal line. Toss all of it, along with the shredded radish, with salt in a colander. Let stand to wilt vegetables - about 1/2 hour. Rinse, drain, and squeeze out excess liquid. Place in a paper towel and squeeze again (I guess they're really serious about removing extra water). Toss with remianing ingredients, chill well before serving. Makes 6 servings.
I've been on a bok choy soup kick. I boil some water, throw in some bok choy and whatever other greens I have on hand. Add in 2-3 whole cloves of garlic and some ginger slices. Then I add other soup type things I have from my csa: sliced mushrooms, kohlrabi, carrots. I usually put in some japonnese noodles, vegetable bouillon, lawry's salt and chili paste or crushed red pepper flakes for heat.
I eat it with chop sticks--it was weird at first eating the whole cabbage out of the soup with chopsticks, but it is delicious.
You can sautee it with minced ginger and garlic, in olive oil, sprinkled with sea salt (or regular salt.) This is after washing it and splitting up the leaves so you're not just throwing in whole little bunches (though that might work as well.)
This is what I do, almost exactly. It takes minutes.
Saute some garlic and ginger, toss in quartered bok-choy, stir to coat. Then add a splash of broth to wilt the leaves. Dress with salt and a few drops of sesame oil.
Comments 12
Reply
Second, make a salad. Or grill the bok-choy. Grilled, with lemon and olive oil. Stacked on a portobello mushroom sandwich. That sounds delish. With a side of sweet potato fries. Or just eat it raw as a snack. Or throw it in your favorite stir-fry. Honestly, bok-choy is pretty versatile.
Reply
Crunchy Bok-Choy Ginger Salad
1 medium bunch bok-choy
1 cup shredded radish (daion recommended)
1 Tbsp salt
1/2 cup slivered sweet orange, red, or yellow peppers
1/4 cup finely-chopped green onions
1-inch knob of ginger root, grated
2 Tbsp chopped mint
2 Tbsp cilantro
3 Tbsp rice vinegar
2 Tsp honey (so says the recipe, insert your favorite substitute here)
Pepper - to taste
- Thin slice the bok-choy leaves. Thinly slive the stalks along a diagonal line. Toss all of it, along with the shredded radish, with salt in a colander. Let stand to wilt vegetables - about 1/2 hour. Rinse, drain, and squeeze out excess liquid. Place in a paper towel and squeeze again (I guess they're really serious about removing extra water). Toss with remianing ingredients, chill well before serving. Makes 6 servings.
Reply
I eat it with chop sticks--it was weird at first eating the whole cabbage out of the soup with chopsticks, but it is delicious.
Reply
Reply
Saute some garlic and ginger, toss in quartered bok-choy, stir to coat. Then add a splash of broth to wilt the leaves. Dress with salt and a few drops of sesame oil.
Reply
Reply
Leave a comment