Oh, you might also know bok choy as bok choi or pak choi or countless other spellings... Still tastes the same!
I like bok choy in stir fries or in Ramen. Yes, Ramen. Hey, I doctor it up with lots of fresh veggies, sometimes some meat, and usually with a drizzle of soy sauce and sesame oil, and maybe only half the seasoning packet.
Uh oh - now that we've gone from frosty nights to a heat wave, things are starting to bolt!
Days later the brassica bed looks like this - one of the varieties of bok choy is MUCH more eager to bolt than the other two. I THINK it's the toy choi variety? Must make note of this for next year!
Here's a small head of bok choy plus some multi-colored swiss chard leaves that I picked for a bowl of Ramen. I've also found a small head of bok choy, left whole, washed, sliced in half down through the stalk, lightly oiled, salted and peppered, and grilled (BRIEFLY) is really good!!! Grilled TOO long, like I did, tends to scorch the leaves. Next time I'll need to remember to hang those leaves off the grill part way through the grilling time.
3 comments:
Full disclosure: I subsisted on Ramen with frozen (yes, frozen) peas through grad school and much of my Chicago life before Conrad. Frankly, I still love Ramen and likely always will.
Holy crap that is a lot of bok choy. I got two in the farm share and didn't manage to get to them until they were wilty and gross.
Sad.
Tell me more. What else do you do with the choys?
Ummm....so far that's about all I do with it! ;-) I need to be eating more of it. Last nite I sliced a big handful of swiss chard into ribbons and added it to onions and garlic I'd sauteed for a little while. Added some salt, pepper and lemon juice - was really good! Not sure bok choy would be as good in this. I came across a recipe for spring rolls or egg rolls last nite that use mostly bok choy that looked really good!
Hey, if nothing else they'll be great for the compost bin. ;-)
I'm sure Peter can come up with some GREAT bok choy recipes for us.
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