What to do with Bok Choy?

You will soon be finding a surprise in your CSA bags . . . Bok Choy, a wonderful chinese cabbage.  What do you do with Bok Choy? The possibilities are many.

Wrapped in paper towels and stored in the refrigerator, bok choy should keep for up to a week.  When the time comes to start cooking, you'll find that bok choy is extremely adaptable.  Boiling, steaming, stir-frying and even deep-frying are all possibilities.

With full-sized bok choy, you'll want to separate the leaves from the stalks as the stalks have a longer cooking time.  Rinse both well and drain, then shred or cut the stalks diagonally into small slices.  When stir-frying, a good basic method is to stir-fry the bok choy for a minute, sprinkle with a bit of salt, then add a small amount of water or chicken broth (approximately 3 tablespoons per pound), cover, and simmer 2 minutes.  Adjust the seasonings, adding a bit of sugar during cooking or stirring in sesame oil at the end.  Whichever cooking method you choose, be sure not to overcook.  The stalks should be tender and the leaves just wilted.

For a wonderful side salad you may want to try Crunchy Bok Choy Slaw, or one of my two favorite warming soups, Brothy Chinese Noodles and Asian Chicken Soup






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