Sesame oil and other flavors are a whim. I guess it depends on how clean they are. If they appear dirty or yellowish on the bottom then I would cut it off.
Also, if the bok choy is really dirty, there would be dirt stuck between each leaves. By cutting the ends off, it makes cleaning much more faster. Of course, if your boy chop is clean, then just leave it on. Since baby bok choy are already really tiny about the size of a finger , I would not cut it into two parts.
For bigger bok chop, I might cut them half lengthwise since it is better for presentation. Remember that the vegetable will shrink after cooking. My favourite way to cook bak choy is to stir fry them with lots of garlic. Also cooking baby bak choy in Chinese chicken broth is very good. I like to cut then in half and toss them on the grill pan. Brush with a little miso, sesame, orange juice, soy.
Baby bok choy I'd leave whole and not cut I've always either parboiled, stir-fried or steamed I'm a canning clean freak because there's no sorry large enough to cover the, "Oops! I gave you botulism" regrets. Good stuff all, thanks!! I think what my grocer is calling baby is not because it is definatley bigger than fingers. Tonight I cut off the bottom and seperated the stalks. Then I sauted in sesame oil and chopped ginger. Added sesame seeds and some rice wine vinegar. They were very good but I think they needed some cross cutting first.
When I buy baby Bok Choy they are about 6 inches tall and about as big around at the base as the 'O' made by forming the 'OK' sign when I put my thumb and pointer finger together.
It sounds like they are large compared to others mentioned here. I have tried them in a number of ways but my favorite way is to cut them lengthwise into quarters and cook them quickly in a very hot wok with a bit of minced garlic, grated ginger, sesame oil and topped on the plate with a dash of balsamic vinegar. The first time I read about this combination I was a bit skeptical, but the first time I tried it, I was hooked. I now include this as a vegetable in lunches I freeze to take to work and they hold up quite well.
I have also used them when making Kim Chee with good result. I think he'd used Old Bay seasoning or another standard seasoning mix. I know it doesn't sound like much but it had us fighting over the last piece.
It's now part of our standard shrimp boil repetoire. This probably doesn't help you now unless you live where the weather is warm in February but remember it this summer. Seems like there are many different size of baby bok choy out there. For me, the biggest baby bok choy should only be 1. The smaller the better since they are much softer and sweeter. Bok choy has a mild, cabbage- like flavor.
As with most dark leafy greens, the green part of bok choy has a slightly bitter mineral flavor. The white stalk is full of water and has a crunchy yet juicy texture. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to content. Related posts: FAQ: How to cook pak choi? Question: How to cook bok choy? Quick Answer: How to cook bokchoy?
Question: How to cook baby bok choy? Slice two cloves of garlic thinly or mince it more finely if you don't want big pieces. Heat some cooking oil in a skillet or wok. Put your skillet on the heat, on medium-high. Garlic and ginger and burn very quickly, so add it to the skillet right at the beginning and let it heat up gently. When you can smell them, and see the garlic and ginger browning gently, add the bok choy.
Stir the bok choy in and toss in the oil for 15 seconds. Bok choy will cook very quickly and can become overcooked. Wilt it, get it covered in the fragrant oil, and then add some cooking liquid to get it cooked more thoroughly. At high temperature, the bok choy leaves should wilt pretty quickly, and might brown and curl at the green edges.
That's a good sign. Make sure the garlic and ginger don't burn, or this dish will taste quite bitter. Add a cup of cooking liquid, cover, and cook for one minute.
White wine and chicken broth or stock make for excellent cooking liquids for bok choy, adding richness and flavor. Cover the lid immediately and allow the mixture to cook for about a minute. Add a cup of cooking liquid per pound or so of bok choy leaves you've added. Top with sesame oil and salt to taste.
Check the leaves for tenderness after about a minute. Cook off extra liquid, if some remains in the skillet. Then serve in a bowl and top with salt, to taste, and a little drizzle of sesame oil. Serve with steamed rice. You could also add other flavors, to taste: Red pepper flakes Sesame seeds Chopped peanut Sriracha hot sauce Soy sauce Hoisin sauce. Include your email address to get a message when this question is answered. You can add various spices and seasonings to the bok choy, not just salt and black pepper.
Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published. Check on the bok choy to make sure it is not over-cooked. Helpful 1 Not Helpful 0. Related wikiHows How to. How to. It's a little denser than the rest, though it will soften with cooking. If you like to vary the greens in your salad, we have good news. Bok choy can be added to the list.
Toss it with lettuce, baby spinach, arugula and radicchio for a medley of textures and flavors. Bok choy is at its crunchiest and firmest when raw. It's not as juicy if you can consider celery juicy as when it's cooked, but it's still plenty moist.
More mature bok choy can start to develop bitterness, so if you're not crazy about that, pick up a little bunch of baby bok choy. Ingredients are also key. Adding a sweetener like maple syrup or a dash of sugar can do a lot for counteracting any bitterness you come across. You may also consider leaving the larger, outer stems out of your meal as they can contain a heavy dose of the bitter flavor.
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