Our Bok Choy is from Gee Creek Farm and is still in the Baby phase, so it was sweet and not too "green" tasting. Bok Choy is a good veggie to be eating at the onset of winter. High in vitamins A, B6, C, and packed with beta-caroten, calcium, dietary fiber and antioxidants that will help fight off the cold.
You may notice some holes in the leaves, don't be turned off by them. The wholes are proof that its organic, and means that it is probably really tasty. This batch cames with some slugs, one of which became our breakroom mascot. Sluggers spent the day in the breakroom with us before being set free outside.
As you may have noticed, I like to soak my veggies in cold water for about ten minutes. This helps get the greens crisp and the stalk crunchy. Also soaking helps loosen any large clumps of dirt that may be hiding inside the "bulb".
After the soaking shake out the extra water and lay flat on a large cutting board.
Trim off about 1/8 of an inch off the root end and slice through the middle, on bigger bulbs you may want to roll it and slice it again.
Then roll the leaves an slice down starting at the leaves. On some of them i like to leave the leaves whole for variety.
After they are chopped they go back into the sink, which has been filled with clean cold water. This is mainly to get the rest of the hiding dirt out.
At home I would recommend using a salad spinner after the second soaking, then they can be placed into whatever you steam in. I use a false bottom hotel pan.
I then wrap the top tightly with foil and place in the steam table, where it steams for 15-20 minutes. When doing a smaller quantity it takes a lot less time.
After steaming the bok choy gets the olive oil and salt treatment.
As you may have noticed, I like to soak my veggies in cold water for about ten minutes. This helps get the greens crisp and the stalk crunchy. Also soaking helps loosen any large clumps of dirt that may be hiding inside the "bulb".
After the soaking shake out the extra water and lay flat on a large cutting board.
Trim off about 1/8 of an inch off the root end and slice through the middle, on bigger bulbs you may want to roll it and slice it again.
Then roll the leaves an slice down starting at the leaves. On some of them i like to leave the leaves whole for variety.
After they are chopped they go back into the sink, which has been filled with clean cold water. This is mainly to get the rest of the hiding dirt out.
At home I would recommend using a salad spinner after the second soaking, then they can be placed into whatever you steam in. I use a false bottom hotel pan.
I then wrap the top tightly with foil and place in the steam table, where it steams for 15-20 minutes. When doing a smaller quantity it takes a lot less time.
After steaming the bok choy gets the olive oil and salt treatment.
Another suggestion as to how to prepare Bok Choy is grilled or broiled quickly. Slice the blubs in have oil the cut side and place down on the grilled or cut side up under the broiler (middle rack) until the leaves get limp. Then sprinkle with salt or drizzle with soy sauce.
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