Baby Bok Choy

K

Kunmui

New member
Costco had 2lb containers of perfect baby bok choy. I know about
Chinese braised bok choy which will probably be today's lunch or
dinner. But what else?

-sw
 
On Feb 12, 8:15 am, Sqwertz wrote:
Blanch for 15-30 seconds in a large pot of boiling water, drain,
immediately cool in ice water bath, drain and dry. Shred or chop,
make a salad with your choice of suitable complements (radish,
cucumber, etc.), dress with a sesame-ginger salad dressing. -aem
 
On 2011-02-12, aem wrote:


Why?

That's the reason "baby" bok choy is so popular. It's already tender
enough. Myself, I don't even blanch regular bok choy. I like some
"crunch" in my veggies, be they raw salads or cooked.

nb
 
On Sat, 12 Feb 2011 10:56:22 -0600, Omelet
wrote:


I seriously doubt he had baby bok choy, sqwertz bought dwarf bok choy.
lol

Seriously though, for botanicals "baby" is a marketing term like baby
carrots, the correct nomenclature is *dwarf/semi dwarf*.
 
On Feb 12, 10:36 am, notbob wrote:
Because after trying it both raw and blanched several times we decided
we liked it better blanched. If you decided the other way, fine, but
at least try it so you know what you're talking about. -aem
 
On 2011-02-12, Omelet wrote:

While I, OTOH, am simply an argumentative dick! I understand. ;)

It's tough being a guy in this newsgroup. So many cranky dismisive
women, a guy has to get tough to keep his sense of humor. Shelly,
having survived this gyno-mined labyrinth twice as long as myself,
it's no wonder he's Bendejo Supremo.

nb
 
On Feb 12, 8:15?am, Sqwertz wrote:

Because I can't wrap my mind around "braised," here's what I do: I cut
them at an angle so the leaves come off, then cut the rest at an
angle. Then I stir fry the leaves till they wilt a bit, remove the
leaves and stir fry the chopped stems, followed by steaming them a
little. Then I stir fry any other vegetables, then whatever meat I'm
using, then bring it all back together before serving.
 
On Sat, 12 Feb 2011 13:40:14 -0500, Brooklyn1 wrote:


As usual, you're wrong. There are small varieties of box choy that
only get a few inches tall before being considered mature. But the
majority is bok choy that is pickled very early (3-4") that would
otherwise grow up to be mature bok choy (12-14"). The later are known
as BABY bok choy. The leaves are more tender and the stems lack the
fibers of smaller (dwarf) varieties of bok choy.

Mine are "Shanghai Mue" which I'm guessing is this (a young Bok Choy
that can be matured to full size):

http://www.agrohaitai.com/leafveg/pakchoy_green/hua_kwan.htm

The package:

http://yfrog.com/0tbabybokchoyj
http://yfrog.com/5ebabybokchoypackagej

Is a good thing you've never been employed in any professional
capacity because you don't seem to have even general kinda smarts or
people skills. Stick to cat husbandry.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...

That sounds like a lot. I might use one or two baby ones in a stir fry with
other stuff. But frankly I don't like them all that well. I supposed you
could eat them raw.
 
Try this one on for size...

STIR FRIED BOK CHOY

1 lg bok choy per person
2 clv garlic chopped
1/4 cup lite soy sauce
2 tsp sugar
1/2 tsp salt
4 Tbs water
2 tsp sesame oil
peanut oil, as needed

Separate, wash, and drain. Separate leaves from stalks, and give them
a few chops, and then slice the stalks, into lenghtwise or crosswise
diagonals.

Heat wok, add peanut oil, and saute garlic a few seconds.
Add the stalks first, the greens when the stalks appear to begin to
become translucent, then stir fry on high for a few minuts to suit.

Next stir in a combined water, soy, sugar, salt mix, cover, and simmer
to suit for a few minutes, after which, stir in the sesame oil.

Best served with, dredged baked chicken of choice ( I use thighs),
plain browned pork chop, salted and pan fry in about 1/2 inch deep
olive oil. And a side of rice of sorts.....enjoy







On Sat, 12 Feb 2011 13:21:27 -0800 (PST), spamtrap1888
wrote:
 
On Sat, 12 Feb 2011 18:23:16 -0800, Julie Bove wrote:


No. These are really are immature bok choy. I don't know you call
something that is full grown, but immature... "Sheldon"?

-sw
 
On Sat, 12 Feb 2011 10:15:33 -0600, Sqwertz wrote:


This used up about 4/5ths of a pound. Braised in light seafood stock,
garlic, sesame oil, soy sauce and cornstarch. I might make a white
kimchi with the rest.

As I was putting away the rest of this package I noticed I have a
whole head of mature bok choy as well. Oops. Too much bok choy.

-sw
 
On Sat, 12 Feb 2011 22:59:35 -0600, Sqwertz
wrote:


There is never too much bok choy around here. I even grow the dwarf
and baby versions every summer. I get my seeds here:

http://www.kitazawaseed.com/seeds_pak_choi.html

We do a quick and overly-moist stir fry with a bit if oil, soy, garlic
and rice wine vinegar. No matter how much we make, there are never
any leftovers.

Boron
 
In article ,
Sqwertz wrote:

I love that it's a product of Mexico. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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