Bok Choy!

MommyRuns12
MommyRuns12 Posts: 13 Member
edited December 2024 in Recipes
I'm trying to explore some veggie options. Anyone have any recommendations for Bok Choy that won't require me to over cook or over season it? I don't like to over cook my veggies and I'm kind of afraid of the bitterness it can have.

Replies

  • filipinahulagirl
    filipinahulagirl Posts: 1 Member
    I love bok choy, I usually make it in a stir fry or salad with sesame oil and apple cider vinegar
  • zira91
    zira91 Posts: 670 Member
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  • not_my_first_rodeo
    not_my_first_rodeo Posts: 311 Member
    It's great in a stir fry. I also make a fish soup and put it in there. Have you tried baby bok choy? It's super tender and might be less bitter.
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,251 Member
    Stir fried al dente. with whatever spices you want. Baby bok choy is fabulous.
  • MommyRuns12
    MommyRuns12 Posts: 13 Member
    not_my_first_rodeo wrote: »
    It's great in a stir fry. I also make a fish soup and put it in there. Have you tried baby bok choy? It's super tender and might be less bitter.

    That is the type I picked up. I'm going to try that, I love fish soup. Thanks!
  • chocolate_owl
    chocolate_owl Posts: 1,695 Member
    This is a great way to serve it as a side, and since it's steamed you have control of how cooked it is:
    http://www.closetcooking.com/2008/04/baby-bok-choy-in-oyster-sauce-with.html
  • MommyRuns12
    MommyRuns12 Posts: 13 Member
    chocolate_owl wrote: »
    This is a great way to serve it as a side, and since it's steamed you have control of how cooked it is:
    http://www.closetcooking.com/2008/04/baby-bok-choy-in-oyster-sauce-with.html

    Wow that looks amazing!
  • ouryve
    ouryve Posts: 572 Member
    Choose some with nice small leaves and it is a lot less bitter. I like to cut it into finger width strips to stir fry it, putting the fleshier strips in the pan about 30 seconds before the leafier ends. Nice seasoned with a little soy and mirin.

    Also nice added to a miso soup or chicken broth with some soba noodles and a handful of cooked chicken or prawns.
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    I eat it raw all the time-- chop it up and use the stems like celery and the leaves like spinach or kale. I don't find it bitter at all.

    One of my favorite salads is chopped bok choy, garlic and ginver paste, a little PB2 peanut butter powder, and Kimchi. It makes a GREAT Asian satay slaw!
  • lorrpb
    lorrpb Posts: 11,463 Member
    I love baby bok choy. I don't always like to sautee or stir fry it because the oil tastes to heavy to me. I like to put it in a covered dish, sprinkle on a little soy sauce and ginger, then into the microwave for 2 minutes. Tasty and easy!
  • mjwarbeck
    mjwarbeck Posts: 699 Member
    edited October 2016
    The kids love it with a little garlic and oyster sauce. Shanghai Bok Choi is milder (if that is possible).

    We will prepare other greens the same way: Gai Lan, Water Spinach. A little more exotic would be snow pea shoots or luffa.

    I also start by cooking the veggies in a little water and not oil...or if you don't have a big wok, you could blanch first....
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