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Recipe & Guide - Bok Choy
A member of the cabbage family, bok choy is a traditional favourite in Chinese cooking. Also known as Chinese white cabbage, bok choy has a light, fresh taste with a hint of mustard. Some even compare its flavour to Swiss chard. It has been cultivated and enjoyed in China for centuries, and is a staple in many Oriental dishes. Selection and Storage Available all year, look for bok choy with smooth, milk-white stalks that are firm and crisp, and crinkled, dark-green leaves with no spots or blemishes.
Smaller heads are better, as they are more tender.
Store it unwashed in the lower part of your refrigerator for a minimum of time; it must be used promptly for best flavour. Preparation and Eating Tips Wash gently under running water, drain and pat dry with paper towel just before using. Bok choy requires little cooking time and is delicious when added at the last minute to soups. Stir–fry it in meat, seafood and noodle dishes. Do not limit its use to Oriental recipes. Serve bok choy with traditional American meals and salads for an exotic accent. Even hamburgers on the grill take on Far East appeal when you replace traditional iceberg lettuce with bok choy! GRILLED T-BONE STEAKS WITH OYSTER SAUCE AND BOK CHOY – 20 minutes ½ tablespoon sesame oil
1-pound sirloin steaks, fat trimmed
Salt and freshly ground pepper to taste
1 pond bok choy
1 tablespoon oyster sauce 1. Rub sesame oil on the steaks and season them with salt and pepper. Make a charcoal fire and when the coals are ash white, grill the steaks.
2. While the meat is cooking, briefly blanch the bok choy. Remove the bok choy and make a bed of it on a serving platter.
3. Transfer the steaks to a cutting board and cut into 1-inch slices crosswise. Arrange the meat on top of the bok choy. Cover with a ribbon of oyster sauce and serve. Yields 4 servings. Nutrient Analysis per serving: Calories-153
Fat-5g
Protein-23g
Carbohydrates-3g
Dietary Fibre-1g
Sodium-284g
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Recipe & Guide - Bok Choy
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