Saturday, June 18, 2011
What I Ate: The Bok Choy Overrunneth
I am so happy I planted bok choy in the garden this year. It is thriving. It is huge. And luckily it has not yet gone to seed.
I am really enjoying cutting it up and putting it in stirfrys. You can cook both the stems and the leaves. But make sure you cook the stems for a bit before adding the leaves since the leaves cook so quickly.
I sauteed up some onions and steak and then added the bok choy stems along with garlic and mushrooms and a sauce of soy sauce, sherry, brown sugar, rice vinegar, and oyster sauce. Then I added the chopped bok choy leaves along with some kale and cilantro and served it over brown rice.