The Baby Bok Choy Grew Up!

Good morning:

Well it looks like mother nature wanted to send us grown up Bok Choy!  This is not a problem as we CSA'ers know how to adapt!  There were plenty of questions yesterday about what to do with it.  I thought this article was great about how to clean and cook it.  Have a look.

How to Clean and Cook Bok Choy

I also think we can clean the Bok Choy and separate the white bit from the green bit and cook it like the Baby Bok Choy recipe.

Why not try this one I found on www.cookstr.com?

Bok Choy with Oyster Sauce

Ingredients

• 1 lb 2 oz (500g) baby bok choy, halved lengthwise
• ½ cup chicken stock
• 3 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• Pinch of sugar
• 2 tsp cornstarch
• 1 tbsp vegetable oil
• One 1 in (2.5cm) piece of fresh ginger, peeled and shredded
• 2 garlic cloves, chopped

Special Equipment:

• Wok

Directions

1. Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute. Drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.

2. Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl. Sprinkle in the cornstarch and stir until dissolved. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 15 seconds. Add the bok choy and stir-fry for 1 minute.

3. Add the stock mixture and stir until the sauce has thickened and coats the bok choy. Transfer to a serving bowl and serve hot.

Notes

Prepare ahead: Step 1 can be completed several hours in advance.