Monday, February 20, 2012

Beyond Broccoli--Bok Choy

Do you ever pause in front of an unfamiliar vegetable in your grocery store's produce department?  One that looks intriguing but a bit off-putting in the "what do I do with it" department?

Have you met bok choy?

Bok Choy has been cultivated in China since ancient times.  It's a member of the cabbage family--a mild and slightly sweet member that's loaded with Vitamins A and C and calcium.

To be honest, I paused in front of it for years--before it was readily available in the markets and after.

After having it often in soups and stir fries  at my favorite Thai restaurant, I decided to give it a try.
In a simple presentation, it has become a favorite side dish for us.

I hope you'll invite bok choy into your kitchen.

Here's a simple and delicious recipe:

Braised Bok Choy

1 large head of bok choy
2 tsp dark soy sauce
1 tsp dark brown sugar
2 tsp vegetable oil
1/2 cup water
Salt and pepper to taste

1.  In a saute pan large enough to hold the bok choy, heat the soy sauce, brown sugar, oil and water until bubbly.
2.  Cut the bok choy in half lengthwise and add to the liquid, cut side down.
3.  Cover the pan, lower the heat to medium and cook for about five minutes.  Turn over, cover and continue cooking until the bok choy is tender--about three minutes more.  It should have a bit of a crunch when served.
4.  Remove bok choy to a warm platter.  Turn heat to high and reduce the liquid by half.  Pour over the bok choy and serve.
5.  This is for two.  Just double for more.