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fresh bok choy

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

    1. 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. 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: ferret

            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

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

        1. 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

            this works well for the large ones too.

          2. 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