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fresh bok choy

r
rcburli Jun 2, 2011 07:30 AM

I have beautiful bok choy in the ground right now and ready to come out.
Will cook tonight.

Any ideas on simple preparation?

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  1. Niki in Dayton RE: rcburli Jun 2, 2011 07:45 AM

    Stir fry with garlic and a bit of broth - Shanghai style. Delish!

    1. alkapal RE: rcburli Jun 2, 2011 07:46 AM

      oh, i love that! are these small or large?

      if they are small, must halve them (cleaned, of course), then steam the small ones and dress with a dressing of rice wine vinegar, garlic and toasted sesame oil -- maybe a touch of sugar in that dressing -- depending on how old the bok choy is. add a squeeze of lime or lemon and s&p. maybe some red chile flake. maybe add ginger, to your taste.

      1 Reply
      1. re: alkapal
        r
        rcburli RE: alkapal Jun 2, 2011 08:59 AM

        They are really big.

      2. Gio RE: rcburli Jun 2, 2011 09:06 AM

        Bok choy is my favorite vegetable.. after eggplant. Slice the big ones lengthwise then in ribbons, as I do, or chop them up to your liking. I sometimes quarter them.

        A basic stir fry: chopped garlic, chopped fresh ginger, peanut oil, Shaoxing rice wine or dry sherry, a little chicken broth, soy sauc

        3 Replies
        1. re: Gio
          f
          ferret RE: Gio Jun 2, 2011 09:10 AM

          And cracked black pepper.

          1. re: ferret
            Gio RE: ferret Jun 2, 2011 09:24 AM

            Oh yes... or Szechuan peppercorns, crushed. Or, crushed red pepper flakes, or whole Thai bird chilies, or a smidge of chili garlic sauce...

            1. re: Gio
              alkapal RE: Gio Jun 3, 2011 05:25 AM

              i love miss gio's idea! good and healthful, to boot!

        2. chef chicklet RE: rcburli Jun 2, 2011 09:14 AM

          i love to braise baby bok choy and serve along any meat or fish dish. I just split them in half, take the very tiniest cut off the end of the root so it stays together, submerge them in very cold water whooshing it a bit. then I do go through the bottom stems and with my mushroom brush (it's soft) brush any hidden dirt away, but use them! Braise with a bit of chicken stock, soy, mirin, ponzu some sake. If you want first saute fresh chopped garlic, shallot, and maybe add a tiny bit of sesame seed oil. Serve with toasted sesame seeds and or fried shallot. So good.

          1 Reply
          1. re: chef chicklet
            m
            magiesmom RE: chef chicklet Jun 3, 2011 06:18 AM

            this works well for the large ones too.

          2. alanbarnes RE: rcburli Jun 2, 2011 10:35 AM

            Agreed on the stir-fry. Garlic, ginger, sesame, yep. But I like to add a bit of oyster sauce - the slight bitterness of the greens plays nicely with the sweet and savory flavors of the sauce.

            1 Reply
            1. re: alanbarnes
              alkapal RE: alanbarnes Jun 3, 2011 05:25 AM

              good call, alan!

            2. c
              Chowstr RE: rcburli Jun 2, 2011 11:08 AM

              Here's what we did, simple and delish:

              Slice stems on bias.
              Slice leaves.
              Stirfry stems with a crushed but intact knob of ginger salt and pepper until softening (about 3-4 min)
              Toss in garlic, stirfry until fragrant 1 or 2 min
              Toss in leaves and stirfry until wilted, 1 min.
              Remove from heat, hit with a dash of sesame oil and toss. Remove ginger & serve.
              Enjoy!

              1. ipsedixit RE: rcburli Jun 2, 2011 09:35 PM

                Make coleslaw out of them.

                If they are young and tender, cut them into match stick size strips, marinade in some rice vinegar, sugar, salt, peeled/diced ginger, and minced garlic. Toss and refrigerate overnight. Serve chilled.

                1. goodhealthgourmet RE: rcburli Jun 2, 2011 09:51 PM

                  http://chowhound.chow.com/topics/784661
                  http://chowhound.chow.com/topics/562110
                  http://chowhound.chow.com/topics/660756
                  http://chowhound.chow.com/topics/647349
                  http://chowhound.chow.com/topics/356993

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