| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 4044.1 | leafy green veggie | WRKSYS::RICHARDSON | | Mon Jun 26 1995 12:23 | 9 |
| It's good in soup, or sliced up and added to a stirfry. Use it like
you would any other similar green veggie. I'm wondering where you are
that you have a surplus of bok choy - I've never had any luck growing
it myself. Like spinach, it goes to seed when the weather gets warm,
and it tastes kind of bitter at that stage. Around here (east-central
Mass.) the weather goes from cold to hot too quickly, so that even
spring peas are problematical some years.
/Charlotte
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| 4044.2 | | CSC32::M_EVANS | proud counter-culture McGovernik | Mon Jun 26 1995 13:58 | 19 |
| Kimchi?
slice your bok choi into pieces, (I like about 1- 1 1/2 in) and put
into a stainless steel or other non-reactive bowl. Sprinkle liberally
with pickling alt and leav it alone for a couple of hours to wilt.
Rinse and drain well and then mix Asian chili powder, (Or another
high-heat ground chile, such as chimayo or hatch) garlic, garlic and
more garlic, and possibly some green onion or carrot. Let it set a bit
and pack into jars and refrigerate.
Good fall salad, as well as being good with rice and other trimmings
for a meal.
I grow great bok choi in Colorado, but napa cabbage has always been a
waste for me. The only problem I have is flea-beetle protection until
the plant is big enough to withstand the plage of beetle I have in my
garden.
meg
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| 4044.3 | | ABACUS::DRY | | Mon Jun 26 1995 16:45 | 25 |
| RE: 1
I live in Southern New Hampshire. Grew some this year as a novelty
item. I have about 10- 6X8' raised beds and a 6 X20 ft raised bed.
In one of the beds, I had planted Garlic last August, along with
white radishes. Well, the radishes did well, and after picking in the
late fall, I was left with half an empty bed. I planted Bok Choy from
seed in this bed in early spring. Came up very nicely, and now appears
ready to harvest. Also have peas in this bed, which I planted at the
same time.
I also planted spinach in a separate raised bed at same time. The
spinach is just about done.
re:2
I have bought Kimchi before. A Korean woman who, along with her
husband ran a grocery store in Merrimack, made it. I thought it was
just a type of cabbage in it. Never would have guessed that it used
Bok Choy.
My Bok Choy looks just like the package. How many times do you grow
something that looks as nice as the pictures?
Thanks for the replies!
Randy
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| 4044.4 | | NOVA::FISHER | now |a|n|a|l|o|g| | Tue Jun 27 1995 06:37 | 10 |
| see also:
74.2 Won Ton Soup (page 21)
171.34 Bok Choy Salad
1070.1 Egg Foo Yong
2268.3 Roast Pork Lo Mein
3213.2 Boiled Greens
3919.10 How do I cook this stuff?
ed
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| 4044.5 | BABY BOK CHOY IS BEST! | ICS::GROEZINGER | | Mon Jul 10 1995 10:34 | 16 |
| My boyfriend is Chinese and I've learned the meaning of good, fresh
vegetables!
Basically, the rule in his family is to buy "baby" bok choy, never the
oversized, large ones you find in the regular supermarkets. We always
clean it very well, and stir fry it with a little oyster sauce,
ginger, garlic and oil. I can't get enough of it!! and its so
good for you!
Using bok choy in any recipe, cooked any way sounds good to me!
His Mom makes a great soup with it too! ;-)
Any good Chinese cookbook could help you!
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| 4044.6 | Raw instead of Celery! | BABAGI::YOUNG | | Wed Jul 12 1995 11:40 | 9 |
| re .0 My neighbors shared their recipe with me -- raw!
That's right -- it's only slightly peppery-tasting raw, very crisp, and
a wonderful accompaniment to boiled shrimp. Dip it in the seafood
sauce (more than liberally laced with horseradish is just terrific)
after (during,before) the shrimp is gone.
If you've ever tasted Savoy cabbage, the bok choy tastes a little like
that in the raw state.
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