baby bok choi

[redbird]

After dim sum on Sunday, cattitude and I wandered around Chinatown and did a little shopping. He said it was my expedition, meaning he followed me around while I shopped, and then he carried everything.

The place we stopped for clementines (only okay, but it is March, so even acceptable clementines are noteworthy) also had snow peas and a vegetable we didn't know the name of, but had just had at lunch and liked. So I got a pound of each: why not, they're cheap. I think it was $1.50/pound for each. And it takes a lot of those green leafy things to make a pound.

This evening, Cattitude made baked chicken, and steamed the odd little cabbage-like things, then served them with butter. Yum. It came out slightly bitter-er than at the Chinese restaurant, but not too bitter for me to eat. I thought I remembered them as being called baby bok choi, and a Google image search confirms that. So we have another green I like, and one that's in season when not much else is.

Better yet, we still have a half pound of them, which is enough for both of us for another evening. (Also another half pound of snow peas, but those I want to stir fry with a bunch of things, meaning more shopping is in order.)

Comments

[catamorphism.livejournal.com]

Baby bok choy are really good in a stir-fry, but don't add them till the end; they only need 1-2 minutes of cooking.

[cattitude.livejournal.com]

I steamed them for about five minutes. I figured four minutes was a minimum, then watched them until I saw the first leaf droop. Perfect.

[damienw]

I like to fry a little garlic and ginger in peanut oil, then wilt the bok choy fast and throw a little fish sauce (nuoc mam) over the top. Especially if I have a bbq duck to serve with it.