Bok Choy — Not Just Exquisite…

October 21, 2015

Life calls the tune, we dance.
~John Galsworthy

A member of the cruciferous part of the cabbage family, bok choy, brassica rapa — included are Brussels sprouts, kale, broccoli, kale, mustard greens, cabbage, collard greens.  Bok choy are nutrient rich with omega-3, beta carotenes, vitamins A, K & C, anti-inflammatories, potassiums, folates, flavonoids,  and antioxidants, among others.

But, more than that, bok choy is delectable.  Often cream colored and green, the vegetable does not form a head and has moist hearty stems, and has smooth, glossy leaves that cluster together which are begging to be taken apart and sautéed.

BOK CHOY

1-2 T soy sauce, preferably shoyu
3-4 T oyster sauce
2 T rice vinegar (unseasoned)
Pinch of raw sugar

1-2 T peanut oil
2 T plump fresh garlic cloves, minced
1/2 t red pepper flakes
1 t ginger root, peeled and minced
4-6 bunches of baby bok choy, with ends trimmed
2-3 T chicken stock

Combine soy sauce, oyster sauce, raw sugar and rice vinegar in a glass bowl and set aside.

Heat peanut oil in a heavy skillet placed over medium high heat until oil shimmers. Add garlic, red pepper flakes and ginger, then bok choy, and stir fry for about 2 or so minutes. Add stock to the skillet, then cover and allow to cook for a couple minutes more, until bok choy has softened some at the base. Toward the end, drizzle with the soy-oyster-sugar-vinegar sauce.

Remove bok choy and friends from the skillet and turn onto a platter or separate plates/bowls.

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