Carol Dee
Garden Master
O.K. so I suppose Steve already said it was good enough to grow in his garden. I had never tasted it until today. YUM. Just ate it raw. How else do you prepare it?
bok choy YUMMY
- Thread starter Carol Dee
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digitS'
Garden Master
If you had a leafy green stir-fry dish at a Chinese restaurant, you probably had bok choy Carol Dee. It may have been Chinese cabbage but, that's a sister anyway 
. There are number of Asian greens in what we could call the "turnip family" - Brassica rapa.
I am not a fan of the big bok choy that we find in soopermarkets. I have never seen the large variety in Asian markets. It is always the "baby bok choys" there and I think tenderness is a good reason why. If we are going to grow them in our gardens and, therefore, have a choice, I'd always go for the baby bok choys.
So, stir-fry! A good oil, nice and hot. You've got your chicken broth handy with a little corn starch stirred into it. A good bottle of soy sauce or oyster sauce and a cutting board full of veggies! Oh, and you may want a little meat . . .
Start with the meat and some minced garlic - sizzle, sizzle! Stir like a mad person while you toss in some more veggies including that bok choy! As everything cooks down, splash in the broth, season with the sauce and . . . you're done!
Steve
. There are number of Asian greens in what we could call the "turnip family" - Brassica rapa.I am not a fan of the big bok choy that we find in soopermarkets. I have never seen the large variety in Asian markets. It is always the "baby bok choys" there and I think tenderness is a good reason why. If we are going to grow them in our gardens and, therefore, have a choice, I'd always go for the baby bok choys.
So, stir-fry! A good oil, nice and hot. You've got your chicken broth handy with a little corn starch stirred into it. A good bottle of soy sauce or oyster sauce and a cutting board full of veggies! Oh, and you may want a little meat . . .
Start with the meat and some minced garlic - sizzle, sizzle! Stir like a mad person while you toss in some more veggies including that bok choy! As everything cooks down, splash in the broth, season with the sauce and . . . you're done!
Steve
SweetMissDaisy
Garden Addicted
I juice it. mmm.
majorcatfish
Garden Master
got hooked on bok choi last fall, love the stuff.
made a smoked chicken bok choi noodle soup last weekend dang that was good.
have 6 started indoors hope they make it to the saut pan ....
made a smoked chicken bok choi noodle soup last weekend dang that was good.
have 6 started indoors hope they make it to the saut pan ....
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Carol Dee
Garden Master
Thanks everyone. It looks like I might be planting a little bok choy this year. (Figure if it grows where Steve lives it will grow here.) Now to convince DH to give up a bit of garden space to plant it.
catjac1975
Garden Master
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If you have trouble growing celery bok choi is a good alternative. No, they are not the same kind of veggie but they are easy to grow and delicious in stir fry and soups as is celery.
digitS'
Garden Master
Most anywhere you might want to use cabbage, that doesn't quite require that leaf like in a cabbage roll, you can use bok choy. Soups are excellent ideas.
Try not to be confused by the different spelling of the name. We are dealing with Chinese and it is a big country with separate dialects. Additionally, Chinese doesn't use the Roman alphabet. Some of us remember how Beijing used to be spelled Peking. The city didn't change it was just trying to fit the letters better with the sounds. So, bok choy, bok choi, pak choi there are more . . . Then we have people trying to invent English names like non-heading Chinese cabbage. That one's okay but something like "Chinese mustard" is really confusing. I mean, there are Chinese mustards (Brassica juncea). Those are also really good in soup.
Juice . . . But see, if you'd sauteed some shallots, added that juice and brought it to a boil, splashed in some heavy cream and sprinkled it with seasoned croutons . . .
Oh, and at the barbeque, you can split a bok choy in half and set it down on the grill for a few minutes.
Steve
Try not to be confused by the different spelling of the name. We are dealing with Chinese and it is a big country with separate dialects. Additionally, Chinese doesn't use the Roman alphabet. Some of us remember how Beijing used to be spelled Peking. The city didn't change it was just trying to fit the letters better with the sounds. So, bok choy, bok choi, pak choi there are more . . . Then we have people trying to invent English names like non-heading Chinese cabbage. That one's okay but something like "Chinese mustard" is really confusing. I mean, there are Chinese mustards (Brassica juncea). Those are also really good in soup.
Juice . . . But see, if you'd sauteed some shallots, added that juice and brought it to a boil, splashed in some heavy cream and sprinkled it with seasoned croutons . . .
Oh, and at the barbeque, you can split a bok choy in half and set it down on the grill for a few minutes
.Steve
ninnymary
Garden Master
I usually just saute it in a little olive oil, garlic, salt, pepper, and serve it as a side dish.
Mary
Mary
hoodat
Garden Addicted
For thick stems you might try a Japanese recipe. Mix Japanese soy sauce with a bit of water. Cut stems about 2 inches long and cover with the soy sauce marinade. Let it sit in the refrigerator a couple of hours, tossing it occasionally. Drain and toss with toasted white sesame seed. Salty but very good. You can use the leaves in salad or stir fry. It makes a nice side dish with fish.
