View Full Version : bok choy
08-29-2000, 07:56 PM
For best results trim off the tough stem ends of the leaves and wash it all well. Make simple, quick "V" cuts to cut out the white thick stem from the greens. Slice the white stems like celery and coarsley chop the greens. Put the chopped white stems in the pan first, and when your recipe is about 5 minutes from completion, add the chopped greens. The greens will get very small, what seems like a lot will wilt down to almost nothing. Taste both white and green while raw, you will like this vegetable.
08-29-2000, 11:46 PM
I want to make Mango Chicken (Sept. 2000). I
bought the bok choy but am not sure what part(s) of the plant to use. Do you use the green leaves, white stalk or both?
08-29-2000, 11:54 PM
I have used bok choy several times, and I have always used it much like celery in that you cut off the bottom root part, and rinse and use the rest of the plant. The bottom needs a little more cooking time if you ARE cooking, since it tends to be a little tougher. You will not be disappointed, it really has a wonderful flavor.
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