Bok Choy?

[Kibs]

I wanted to broaden my veggie intake (I've been munchin on nothin but lettuce, broccoli, green beans and brussel sprouts) so today at the store today I bought 1 baby bok choy, and now I have no idea what to do with it, other than I can use all of it and its a bit like spinach in taste (so it says). Anyone have any bright ideas on what I could do with it? I might just eat it raw lol

[not2late]

It have more of a cabbagy taste than spinach imo, but it's still very good.

You can use it in stirfry. I usually slice it rather thinly and sautee it with garlic in olive oil (toss on a good pinch of hot red pepper flakes too!) . Or I cut it finely and put it in brothy-Asian style soups. It does okay in quiches as well.

You can use the entire leaf: the white stem needs to cook longer than the leaves because it's thicker. You can rip the leaves off the stem, then chop or thinly slice the stems, and chop the leaves before cooking.

I've never tried it raw.

Chinese or Napa cabbage is good too--mild tasting. I tend to slice that very thin and use it as a noodle-like sub in brothy Asian style soups. Or I slice it thin and saute it with onion and olive oil. It's not bad raw for slaws.

[Kibs]

Thank you for your suggestions!

[NulloModo]

For bok choy:

get a skillet or wok as hot as you possibly can, with a little peanut oil inside to lubricate. Toss the stems in first, let them cook till the edges start to brown just a smidgen, toss in the leaves, cook for under 30 seconds, toss onto a platter and drizzle with salt and sesame oil.

[dovemck]

bok choi

Bok Choy(choi) is one of my favourite vegetables, crunchy and clean flavoured.

I usually cut the base so the stalks are all seperate (kinda like cutting the bottom off celery). Rinse them well since sand and dirt get stuck down at the bottoms. I leave the leaf attached.

Heat a wok to near smoking, add a bit of peanut oil (other oils work, just aren't so flavourful) Quickly stir-fry the bok choy when bright green and thoroughly wilted leaf, add a small grating of fresh ginger, a bit of thinly slivered garlic, a bit of oyster sauce, a bit of soy sauce and a bit of water. This should cook down in a matter of a minute or so leaving a bit of a 'gravy'.

To make it more Atkins friendly, I'd just go with the soy sauce sprinkle and use a tiny bit of ginger or if that's not to your liking omit it all together. Don't over cook, it's supposed to be a bit cruncy!