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?
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.
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
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.
Here's what we did, simple and delish:
Slice stems on bias.
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.
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.