In praise of bok choy

I’m a fan of just about every vegetable. Like anything, however, I do like some more than others. I could totally eat broccoli every day of the week and twice on Sunday, but I’ve recently found a new favorite. Bok Choy has found a soft spot in my heart. The little quasi-cabbage is delicious and so simple to make. I think for a long time I dismissed it, figuring that it was just another one of those bitter greens that have become so trendy. What I discovered, however, is that Bok Choy is a mild and delicate vegetable, with a lovely flavor and pleasant firm texture that holds up with cooking.

Lately, I’ve been pairing it quite a bit with steak, substituting it for my beloved broccoli. The leafy green really lends itself to a quick braise, and that’s usually the treatment that I give it. One of my favorite styles is to give it an Asian flair, with a little spice and plenty of salty umami.

Asian Braised Bok Choy

Ingredients:

• 2 bundles of bok choy
• 1-2 cloves of garlic, finely chopped
• crushed red pepper flakes to taste
• salt and pepper to taste
• 3 tablespoons of Chinese cooking wine, or Sherry
• 3 tablespoons of soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1 tablespoon canola oil

Chop off the very base of the bok choy and discard. Don’t chop too much off, though, the base is delicious. Roughly chop the remaining bok choy and rinse thoroughly of all dirt. Over medium high heat, add the canola oil, followed by the bok choy. Season to taste with salt, pepper, and red pepper flakes. Let cook for 2-3 minutes until the bok choy wilts slightly. Add the garlic. Add the wine or sherry and allow most of it to cook off. Repeat with the soy sauce. When the bok choy is tender and cooked through, and most of the liquid has evaporated, sprinkle the pan with sesame oil and seeds and stir everything together.

Clacked by Bob Degon
on Mar 16, 2010 @ 10:00 EST5EDT