bok choy

[Ruby]

I 'm planning on making the Udon noodles with asian vegetables and peanut sauce (from the CL '98 cookbook) for dinner tonight. It calls for 4 cups sliced bok choy. I bought the bok choy but don't know if I should use the stem part or the leaves or both. The recipe didn't specify. Does anybody know what part of the bok choy is used? Thanks in advance!

[MrsReber]

Hi Ruby- I remembered someone recently asked this question. Pat58 ( I think that's the right name) posted the following response:

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.


And Holly S posted this reply:

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.

[This message has been edited by MrsReber (edited 09-12-2000).]

[LIsaP]

I think you can use both the green and the white part-they are different tasting and textured, but both good!

[Ruby]

Thanks so much, Mrs Reber and LisaP! I'm glad I asked because I was actually getting ready to use mostly just the tough part of the stems and none of the leaves. Now I can continue cooking! Thanks again for the quick responses.

Ruby