In article
,
aem wrote:
On Sep 29, 3:10 am, Pat Kiewicz wrote:
I suggest you try growing 'baby bok choi' (Shanghai bok choi, Qing
choi, ching chang) in your winter garden. Lovely green vegetable!
Simple way to prepare
it:http://steamykitchen.com/2112-bok-ch...ry-recipe.html
We did last year and it was so prolific we got overdosed on it. If we
put it in this year it'll be just a few plants. Delicious and goes
with many different things but we just grew too much. Besides the
stir fry recipe you cited, we sometimes just briefly steam it and then
add it to other things like fried rice. -aem
I'd be tempted to add some leftover Yang. Eg Meat shell fish etc.
.................................
Yunnan Greens
Recipe courtesy Jeffrey Alford and Naomi Duguid
Show: Cooking Live Episode: Food Rx: Hot Sour Salty Sweet
This recipe is available for a limited time only. Why?
Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4, as one of several dishes in
1 pound bok choy or Shanghai bok choy (5 to 8 heads)
1 tablespoon salt
2 tablespoons peanut or vegetable oil
2 Thai dried red chiles
1/ 2 teaspoon minced ginger
1/2 cup mild vegetable broth or water
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Place a large pot of water on to boil. Meanwhile, cut the bok choy
lengthwise into thirds or quarters and place in a sink full of cold
water to soak for several minutes. Wash thoroughly to get any dirt out
of the base of the stalks.
When the water is boiling, add about 1 tablespoon salt, bring back to
the boil, and add the bok choy. Stir with a long-handled wooden spoon to
make sure all the greens are immersed. Bring back to a boil, boil for
under a minute, drain, and set aside.
Heat a large wok over high heat. Add the oil and swirl to coat the wok.
Toss in the chiles and ginger. Stir briefly, then add the greens and
stir-fry for 30 seconds, pressing them against the sides of the wok to
sear them a little. Add the broth and let it boil for about 30 seconds.
Stir the cornstarch paste well, then add it together with 1/2 teaspoon
salt. Stir-fry for another 15 to 30 seconds, turn out onto a small
platter, and serve. (Warn your guests that the chiles are not for
eating, just for flavor.)
--
Bill S. Jersey USA zone 5 shade garden
http://www.youtube.com/watch?v=9Q0JfdP36kI
http://www.lascaux.culture.fr/index.php?lng=fr&acc=true