Saturday, June 18, 2011

What I Ate: The Bok Choy Overrunneth

I am so happy I planted bok choy in the garden this year.  It is thriving.  It is huge.  And luckily it has not yet gone to seed.

I am really enjoying cutting it up and putting it in stirfrys.  You can cook both the stems and the leaves.  But make sure you cook the stems for a bit before adding the leaves since the leaves cook so quickly. 

I sauteed up some onions and steak and then added the bok choy stems along with garlic and mushrooms and a sauce of soy sauce, sherry, brown sugar, rice vinegar, and oyster sauce.  Then I added the chopped bok choy leaves along with some kale and cilantro and served it over brown rice. 
 Thinking I need to get some eggplant to cook with it next.


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