Although Bok Choy is central to Asian dishes, it can be used in kitchens from a variety of cultures. The preparation only lasts a few minutes, comes in a variety of varieties and offers a touch of crunchiness and a mild taste reminiscent of cabbage. Choose a Bok Choy head with a thick, firm white base and fresh green leaves. Do not use a head whose leaves wither or show brown or yellow spots.
Shredded Bok Choy
Cut the bottom of the head to have some stems. You can see some white at the bottom of the stems. These are edible and delicious. Rinse the stems with cold water for 15 seconds to remove any impurities. Dry with paper towels or allow the air to dry for a few minutes.
Remove the leaves from the stems when working on a cutting board. Cut the stems. It's not the right size, but thin slices cook faster than 1-inch slices. Drill or cut the leaves or release them completely.
Heat a few tablespoons of olive oil or butter in a pan or pan over medium heat, stirring frequently to avoid burns. Add chopped garlic or chopped ginger or both, if desired.
Put the chopped Bok Choy in the pan and add the stems first and the leaves one minute later. Accurate measurements are not critical, but some cups boil with 1 tablespoon of oil.
Stir Bok Choy for a few minutes or until the greens begin to lose.
Sprinkle greens with soy sauce or sea salt and coarse pepper.
He heard Bok Choy
Cut the bottom of Bok Choy, cut it into leaves and stems and then rinse it with cold running water. Dry the pieces with napkins.
Put 1/2 cup water or chicken in the pan. Heat the air for a few minutes until it boils, then reduce heat. Or use a regular steamer if you have one.
Put the bok choy on a steamer hanging over the pot. First add the stem slices to give them more time to cook and add the leaves 1 minute later.
Cover the steam basket and let Bok Choy steam until the leaves wither and light green, which takes about 5 minutes.
Pour more liquid than steam.
Leave Bok Choy with sea salt and chopped pepper, a handful of lemon juice or some soy sauce and sesame oil.
Bok Choy roast oven
Preheat the oven to 450 degrees Fahrenheit.
Cut off the head and separate the Bok Choy stems and leaves. Rinse the stems and leaves under running water and then dry with napkins.
Brush a baking pan with a thin layer of olive oil.
Brush the dish with a number of Bok Choy stalks. Turn the pieces a few times to get them completely.
Sprinkle with sea salt and chopped pepper.
Bake Bok Choy for 5 to 6 minutes, check it frequently. Remove from oven when edges become crisp.
Grate a freshly sliced lemon over Bok Choy or shake the lemon in a bowl of caramelized onions.