Guest guest Posted October 14, 2007 Report Share Posted October 14, 2007 If it's large bok choy I chop up the stems and leaves and add to soups. Now if it's baby I like to split in half lengthwise and braise in a skillet with herbs, and chopped garlic in a little olive oil, cook on high real fast and leave it crunchy. An iron skillet is perfect. Donna --- Beth Renzetti <elmothree2000 wrote: > make an asian vegetable soup & garnish with soy > sauce/rice wine vinegar. mmmmm. > > electrokittie <electrokittie wrote: > I have a ton of bok choy and have been using them > in stir-fries like > crazy. However, I'd love something new and fun to do > with it. > > Anyone have any recipes for bok choy? Would you > serve them the same > as greens? Or is it more delicate? > > :: confused :: Beth > “The right adult at the right time can make an > enormous difference. Many kids have a history of > difficult, disappointing relationships and one good > relationship--one person who is there for them--can > make a huge difference.” > -Jean E. Rhodes Professor, Psychology at the > University of Massachusetts in Boston. > > > > > > Tonight's top picks. What will you watch tonight? > Preview the hottest shows on TV. > > [Non-text portions of this message have been > removed] > > We all want to tell her Tell her that we love her Venice gets a queen Best i've ever seen We all want to kiss her Tell her that we miss her Venice gets a queen Best i've ever Source: Venice Queen - Red Hot Chili Peppers ______________________________\ ____ Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Games. http://get.games./proddesc?gamekey=monopolyherenow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 The seaweed in this recipe is actually bok choy that has been deep-fried just until it turns crispy. This is one recipe where you probably won't want to reuse the deep-frying oil for another dish - the bok choy turns it a greenish color. Serves 4 to 6 INGREDIENTS: 1/2 pound bok choy 1/4 cup toasted almonds 2 cups oil for deep-frying, or as needed 1 teaspoon granulated sugar METHODS: Wash the bok choy and drain thoroughly. Finely chop the toasted almonds. When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds. Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds. Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately. Green Dumplings: INGREDIENTS: 1 1/2 pounds bok choy or Shanghai bok choy 1/2 cake firm tofu 2 egg whites 4 scallions, minced 2 teaspoons soy sauce 1 teaspoon minced garlic 1 teaspoon minced ginger 1/4 teaspoon sesame oil 2 dozen gyoza wrappers (or wonton wrappers cut into circles) METHODS: Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid. In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions. Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well. Place about two teaspoons of filling in the centre of each gyoza wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed. Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes. hugs, yOkO my blog: http://360./tamotsukakei electrokittie <electrokittie wrote: I have a ton of bok choy and have been using them in stir-fries like crazy. However, I'd love something new and fun to do with it. Anyone have any recipes for bok choy? Would you serve them the same as greens? Or is it more delicate? :: confused :: Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
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