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Cooking tips for "Bok Choy"




Source of Recipe


From Memeber: VictryNJesus Wanda
When the time comes to start cooking, you'll find that bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. With full-sized bok choy you'll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe. When stir-frying add a tablespoon or two of water to the wok and cover. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking. Whichever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted.

As for Choy sum, it is normally used in stir-fries. There is no need to cook the stalks and leaves separately - just wash the whole and drain and cut into small pieces.