Bok Choy is the most delicious cabbage I have ever tasted in a Chinese restaurant…I just ordered it, as the name caught my fancy and I found it to be a real treat. Bok Choy is Chinese white cabbage or Chinese mustard cabbage and it resembles celery with white stalks, green leaves cuddled p in a round shape. Bok Choy is great in the fall and winter, and has crunch leaves with a mild flavor, somewhere between spinach and a cabbage. Bok Choy should be bought when they are pure white and firm.
Bok Choy is usually fused into salads; it can be sauteed as a cabbage and can be eaten raw in salads or in soups. When cooked Bok Choy has a sweet flavor. Mature Bok Choy can be cooked by separating leaves from the stalks and not completely like baby Bok Choy. The mature Bok Choy can be steamed or boiled and seasoned with soy sauce, salt, and pepper. The stalks of Bok Choy can be cooked separately as they are edible.
My favorite Bok Choy recipe is as follows:
1. Separate Bok Choy leaves from stalks and rinse them properly under cold water.
2. Chop the leaves finely and set aside
3. In a wok saute onions, shallots, mushrooms, garlic until transparent
4. Add the leaves to the pan and saute for some more time
5. When the leaves and mushrooms are tender add salt, pepper, MSG, soy sauce and sherry
6. Cook for some more time and have it with a bowl of white rice and meat chops.
My mouth is watering already…what about you?
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