Recently I became hooked on this wondrous vegetable - the watermelon of leafy vegetables, IMO.
I have managed to do a few interesting things with sesame oil, soy sauce and chilli, but would really appreciate anyone else’s tried and proved recipes.
The simpler the better - I’m a crap cook.
Thanks in advance!
Steam halved, toss with scant amount of warmed oyster sauce. Goes well with white fish.
Variation on hawthorne’s recipe:
Break the bak choi into individual leaves.
Wash, and steam the leaves.
Meanwhile, chop a garlic clove very fine.
After about 5 minutes’ steaming, toss the bak choi and garlic with a small amount of oil (peanut oil is best) in a wok, and then add copious amounts of oyster sauce and mix well.
I like Bok Choi, also, but I usually just break it into pieces then boil it in a soup with other veggies and maybe some egg and noodles.
If you like Bok Choi, you really need to check out baby Bok Choi. They’re about 6 inches long, and very sweet & tender. You can saute them whole, and they’re wonderful.
Stir fry - heat oil up, add a couple of crushed garlic cloves, a slice or 2 of fresh ginger, and (optional) a roughly chopped fresh chili. Chuck the greens in. Cover and shake, or stir energetically if you’re using a wok. Add a few dashes of soy sauce. It should be “cooked but crunchy”.
Serve with Oyster sauce on top (it doesn’t really have any oyters, btw). Brilliant with steamed fish, as Hawthorn suggests.
Check out choi sum - more along the lines of spinach, with a nice thick crunchy stalk. This is why kids here in HK love their greens.
We put it into almost any stir fry. I think it goes well with everything.
Yum. You guys are so cool - thanks!
I have tried baby Bok Choi Athena - sadly I can only find the big stuff here right now (in UAE - had baby Bok in Australia). It’s so great isn’t it? I hadn’t tried sauteing them, so I’ll try that next time.