Roasted Baby Bok Choy, Braised Bok Choy with Tomatoes and Gruyere, Poached Eggs with Bok Choy and Ginger Cream Sauce
Bok choy, also known as pak choi is a green cabbage-like Chinese vegetable. It is one of the few green leafy vegetables that my teenage son eats. but there is only so much Chinese food one can make.
I tried many different non-Chinese recipes and found that these work best. However when you do make Chinese food, make sure you include this vegetable. Bok choy is a very rich source of many vital phyto-nutrients, vitamins, minerals and anti-oxidants and it is easily available in the markets.
Roasted Baby Bok Choy
2 heads baby bok choy, trimmed and leaves separated(use regular bok choy if smaller variety is not available — just cut in half)
2 tsp olive oil
2 cloves minced garlic
1/4 tsp salt
1 tsp lemon juice
1 1/2 tsp fresh or dried tarragon, chopped
1 tsp mirin or substitute with a bit of sugar dissolved in white wine
Freshly ground pepper to taste
Preheat oven to 230 degrees Celsius. Toss bok choy, oil, salt and garlic in roasting pan. Roast, stirring twice until wilted and tender crisp, about 6 minutes. Whisk lemon juice tarragon, and mirin and pepper in a small bowl. Drizzle over bok choy. Enjoy as a side dish or add some tofu or paneer and you have a meal.
Braised Bok Choy with Tomatoes and Gruyere
1 kilo bok choy, trimmed and cleaned
2 large chopped tomatoes
2 tsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup coarsely chopped Kalamata olives
1/4 tsp salt
2 slices whole wheat bread, cut into small squares and toasted
1/3 cup swiss or gruyere cheese. Use any Indian brand if not available
Place oil and garlic in a pan over medium heat and cook until soft and fragrant, about 3 minutes. Add bok choy, tomatoes and olives. Cook and cover, stirring occasionally until bok choy is tender, about 8-12 minutes. Stir in salt, top with bread and cheese. Cover and cook until cheese is melted, about 2-3 minutes.
Poached Eggs with Bok Choy and Ginger Cream Sauce
Step One: Cook Bok Choy
Saute cleaned and finely diced bok choy in olive oil. Add salt, pepper, 1 tsp soy sauce, and a few drops of sesame oil.
Step Two: Poached eggs(2 eggs per serving)
Use 2 tablespoons white vinegar in one quart of water. Slide the eggs into water that is barely simmering. Cook for 3-5 minutes until desired doneness.
Step Three: Ginger cream sauce((serves 4-6 servings)
Sautee 2 tsp of finely chopped onions in melted butter– do not brown. Add 1-2 tablespoons of chopped ginger. Next add 2 cups of heavy cream, salt and white pepper. Cook over medium heat, stirring. It is done when the mixture sticks to the back of the spoon.
Step 4: Make toast
Step 5: Assemble. Add a spoon of bok choy on the toast. Top with eggs and cream sauce.
Learn how to poach an here.
Recipes are adapted from cookinglight.com and the lion-rose.com